Veggie Love
Ready In: 1 hr
Serves: 2-3
Yields: 2 1/2 cups
Ingredients
- 1 beet, peeled and coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 1⁄2 cup fresh green beans, ends snipped and cut in half
- 4 -6 garlic cloves, whole, peeled
- 1 medium-large sweet potato, coarsely chopped
- 1⁄4 cup Brussels sprout
- 1⁄2 medium onion, diced
- 1 1⁄2-2 tablespoons fresh parsley (to taste)
- 2 -3 sprigs fresh baby dill (to taste)
- 1⁄4 cup parmesan cheese, roughly (to taste)
- 1 -1 1⁄2 tablespoon extra virgin olive oil or 1 -1 1⁄2 tablespoon regular olive oil or 1 -1 1⁄2 tablespoon melted butter
Directions
- Preheat over to 450.
- Mix everything together, except dill and cheese.
- Coat veggies with EVOO, just enough to help the parsley stick, don't drown them.
- Cover with foil and roast for 35-45 minutes, mixing halfway through.
- Coat with cheese and dill while the mix is still hot.
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