Produce stands are planting their crops, and before you know it we'll have the harvest. Keep a shaker of herbs around for this oven roasted vegetable recipe from The Eat Clean Diet Cookbook, by Tosca Reno.
2 large spanish or sweet onions, chunks
4 large carrots, chunks
2 peeled turnips, chunks
1/2 lb.Brussels sprouts (so good roasted!)
6 small beets, peeled
8-10 small potatoes (not Russett or Idaho)
4 T Extra Virgin Olive Oil
1 tsp. dried rosemary
4 minced garlic gloves
1T fresh marjoram
Sea Salt & ground black pepper
Preheat oven to 375 degrees. Peel all veggies, quarter potatoes. Toss all vegetables in oil and herbs. Arrange on large roasting pan coated with cooking spray. Cover with foil and bake 35 minutes.
Uncover, turn vegetables with a large spoon. Add S/P and roast at 425 degrees for another 25-30 minutes.
6 Servings - 371 calories/9 g Protein/10 g Fiber per serving
2 large spanish or sweet onions, chunks
4 large carrots, chunks
2 peeled turnips, chunks
1/2 lb.Brussels sprouts (so good roasted!)
6 small beets, peeled
8-10 small potatoes (not Russett or Idaho)
4 T Extra Virgin Olive Oil
1 tsp. dried rosemary
4 minced garlic gloves
1T fresh marjoram
Sea Salt & ground black pepper
Preheat oven to 375 degrees. Peel all veggies, quarter potatoes. Toss all vegetables in oil and herbs. Arrange on large roasting pan coated with cooking spray. Cover with foil and bake 35 minutes.
Uncover, turn vegetables with a large spoon. Add S/P and roast at 425 degrees for another 25-30 minutes.
6 Servings - 371 calories/9 g Protein/10 g Fiber per serving
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