with Rosemary and Thyme
RECIPE SUMMARY
Roast Vegetables with Rosemary and Thyme
Makes 2 servings: Counts toward 1 tablespoon Oil, 2 cups vegetables, ½ cup restricted vegetables
INGREDIENTS
½ Cup Turnips
½ Cup Green Bell Peppers
1 Cup Zucchini
1 Cup Broccoli
½ Cup Fennel
½ Cup Onion
1 Tablespoon dried Rosemary
1 Tablespoon dried Thyme
2 Tablespoons Grapeseed Oil
Sea Salt, to taste
Pepper, to taste
DIRECTIONS
1
Pre heat oven to 375ºF.
2
Cut all vegetables into bite size pieces and place in a large bowl.
3
Add in herbs, oil, salt and pepper then toss to make sure each vegetable is well coated. Pour onto a prepared baking sheet and place in the oven for 15-25 minutes or until vegetables are starting to brown and are tender.
Ingredients
½ Cup Turnips
½ Cup Green Bell Peppers
1 Cup Zucchini
1 Cup Broccoli
½ Cup Fennel
½ Cup Onion
1 Tablespoon dried Rosemary
1 Tablespoon dried Thyme
2 Tablespoons Grapeseed Oil
Sea Salt, to taste
Pepper, to taste
Directions
1
Pre heat oven to 375ºF.
2
Cut all vegetables into bite size pieces and place in a large bowl.
3
Add in herbs, oil, salt and pepper then toss to make sure each vegetable is well coated. Pour onto a prepared baking sheet and place in the oven for 15-25 minutes or until vegetables are starting to brown and are tender.