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Herb Roasted Fall Veggies... PDF  | Print |
Healthy Eating
Written by Administrator   

fall_veggies

Recipe: 1/2 cup extra virgin olive Oil /2 lbs. assorted root vegetables (carrots, parsnips, beets, onions and sweet potatoes), peeled and cut into wedges/10 cloves garlic, peeled/1 Tbsp. chopped fresh rosemary /1/4 tsp. ground black pepper/sea salt to taste. Preheat oven to 425°. In large bowl, combine all ingredients until vegetables are well-coated. In large shallow roasting pan, evenly spread vegetables. Roast, stirring occasionally, 30 minutes or until vegetables are tender and golden.

 
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