2 cups bite size cauliflower florets, halved lengthwise
2 cups halved Brussels sprouts
2 med carrots, cut into sticks
1 med yam or sweet potato, diced
3 Tbs. garlic-infused olive oil, divided
1 Tbs. chopped fresh rosemary
2 tsp. chopped fresh thyme
2 Tbs. chopped fresh parsley
2 tsp. lemon juice
Preheat oven to 450 degrees F. lace veggies in large bowl. Add 2 Tbs. oil, rosemary, and thyme, and toss to coat. Season with salt and pepper, if desired. Scatter veggies evenly on baking sheet, and roast 15-20 minutes, turning 2-3 times. Increase oven temp to 500 degrees F and roast veggies 5-10 minutes more, or until tender. Transfer vegetables to large serving bowl, and add parsley, lemon juice, and remaining oil. Toss to mix. Serve over brown rice or whole wheat pasta.
Ponder the Message of the Book of Mormon...
5 days ago