A 30/10 Recipe...

Roast Vegetables

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.

Roast Vegetables

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