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Roasted Root Vegetables |
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4.5 2 Vote
Roasted Root Vegetables (Serves 6)
Ingredients:
- 1 lb carrots, varied in color
- 1/4 lb parsnips
- 1.5 lb sweet potato
- 2 cup brussel sprouts
- 1 leek
Dressing:
- 1/3 cup olive oil
- 1 clove garlic, pressed
- 1 tbsp rosemary, dried
- 1 tsp salt
- 2 tbsp apple dider vinegar
- Pepper to taste
1. Pre-heat oven to 400 F.
2. Peel, chop and prepare all vegetables.
3. Lay vegetables out on a medium sized baking sheet.
4. In a bowl, mix together all ingredients for the dressing.
5. Drizzle the dressing on top of the vegetables & with your hands, gently massage and move vegetables around to make sure they have all been covered.
6. Bake for approximately 45 minutes, turning vegetables every 15 minutes.
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By Val
Stratusphere nuTRISHionist |
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