VEGGIE ROAST
This is a versatile recipe that can be made with any vegetables you have on hand. We chose root vegetables as well as greens to support the digestive system.
[cooked-sharing]
Choose your favorite seasonal vegetables
6-8 Brussel sprouts, cut in half
1/4 pound of asparagus, cut into 2-inch strips
1/2 bunch of broccoli rabe, chopped into 2-inch strips
1/2 sweet potato cut into chunks
2 cloves of whole garlic
14 cup of olive oil
1 teaspoon of salt
Cracked pepper to taste
1
Place all the vegetables and garlic in a large bowl.
2
Coat vegetables with a mixture of olive oil, salt, and cracked pepper.
3
Place vegetables in a covered casserole and bake for 30 minutes in a 375-degree oven.
4
Meanwhile, saute the onions in oil until they turn golden. Place on the side.
5
When the vegetables are tender, serve and top with the golden onion topping.
CategoryVegetables
Ingredients
Choose your favorite seasonal vegetables
6-8 Brussel sprouts, cut in half
1/4 pound of asparagus, cut into 2-inch strips
1/2 bunch of broccoli rabe, chopped into 2-inch strips
1/2 sweet potato cut into chunks
2 cloves of whole garlic
14 cup of olive oil
1 teaspoon of salt
Cracked pepper to taste
