Roasted Veggies
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Roasted Veggies

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.