Roasted Veggies

  • 2 T oil of choice, (olive, avocado, ghee)
  • 1 T tamari
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 – 2 tsp Bengal spice
  • 4 cups assorted vegetables cut into same size pieces (mushrooms, sweet potato, bell pepper, asparagus, carrot, etc)
  • 1 – 2 tsp balsamic vinegar, optional
  • 1 – 2 tsp chopped parsley, optional

Preheat oven 375 degrees. Prepare a 9 x 13 baking pan with a light coating of oil and set it aside. Dump the four cups of assorted vegetables straight into the baking pan. In a small bowl, whisk the 2 tablespoons of oil, tamari, and spices to combine. Pour over the vegetables and using a large spoon or clean hands, combine the vegetables and oil mixture until the vegetables are well coated. Spread them evenly into the dish and place in the oven for 20 – 30 minutes. Optional: drizzle with balsamic vinegar prior to serving and sprinkle with fresh parsley.

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