Roasted Veggie Extravaganza

by Judy Griffin on November 25, 2012

A nourishing side dish for Thanksgiving or any meal.

Ingredients:

  • 1 pound of Brussels Sprouts
  • 6 beets (gold or red), peeled & sliced
  • 4 white turnips, peeled & sliced
  • 4 parsnips, sliced
  • 3 leeks,sliced
  • 1/4 cup of extra virgin olive oil (evoo)
  • 4 garlic cloves
  • 4 sprigs of Fresh Rosemary
  • Celtic Sea Salt & Ground Pepper

Directions:

  1. Preheat oven to 400
  2. Mix vegetables together
  3. Add sea salt & ground pepper
  4. Add crushed garlic & sprigs of Fresh Rosemary
  5. Add sprigs of Fresh Rosemary
  6. mix in 1/4 cup EVOO
  7. Spread in a Roasting Pan
  8. Roast for 1 hour & Serve.

 

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