Submitted by: Felicia Clemons
Prep Time: 20 Minutes
Cook Time: 0 Seconds
Servings: 1
A delicious combination of "al dente" vegetables.
2 c. sweet potato
2 c. zucchini
2 c. parsnips, fresh, organic
2 c. beets
1 c. sun-dried tomatoes
1 c. carrot
4 tbsp. sun-dried tomatoes
sea salt & black pepper to taste
Pre-heat oven to 400 Slice the vegetables, leaving the zucchini thicker than the rest so they cook evenly. Toss all ingredients into a large bowl to mix with the oil and seasoning. If you can't find sun dried tomato infused olive oil then use Extra Virgin Olive Oil. Line two large baking sheets with parchment paper. Spread and space the vegetables apart evenly onto the sheets so the vegetables roast but not steam. Use additional sheets if necessary. Cook until "al dente" (somewhat firm, not hard, not soft) approx. 35-40 min. ENJOY!!
*Coach's Note: A serving would be about 1 cup.
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