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Oven Roasted Veggies

Easy side dish for a chilly Autumn or Winter evening. Gluten free, dairy free, sugar free.  by Dr. Lisa Shaver

Prep time: 30 minutesCooking time: 35-45 minutes Ingredients:

1 medium turnip or rutabaga, chopped into ½” cubes

1 large carrot or 2 medium carrots, chopped into ½” cubes

1 sweet potato, chopped into ½” cubes

1 medium zucchini, chopped into ¾” cubes

1 medium eggplant, green top, shiny skin and firm to touch, chopped into ¾” cubes

1 red, yellow or orange pepper, chopped into 1” cubes

1 medium red onion, chopped into 1” cubes

2 Tbsp olive oil

  tsp fresh rosemary

½  tsp salt

¼ tsp pepper

Directions:

1. Pre-heat oven to 400 degrees.

2. Cut vegetables as directed*, as denser root vegetables need smaller pieces to decrease cooking time. Place in large bowl or large 1-gallon ziplock, add olive oil, salt, and pepper and rosemary**. Toss or shake.  Spread evenly into one layer on baking sheet.

3. Bake for 35 – 45 minutes, turning every 10 minutes.

4. Vegetables should yield when a sharp knife is inserted into center of vegetable.

5. Great when served with a meat, poultry or tempeh dish. May add tempeh to vegetables as complete meal.

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