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Winter Roast of Veggies

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Source: Chef Paul Allen


Serves
2
Prep
10 Min
Cook
25 Min

This recipe can be used with all kinds of veggies and any time of the year!!!


Ingredients



  • 1 lb Organic Sweet Potatoes, Cut into Julianne 

  • 1/2 lb Organic Carrots, Cut into Julianne 

  • 1/2 lb Organic Brussels Sprouts, Cut into Quarters

  • 1/4 lb Local Mushrooms, Cut in half

  • 1 ea Organic Zucchini, Cut into Julianne

  • 2-4 Tbl Oil (I prefer Safflower of Sunflower, but any oil will do)

  • 1-2 Tsp Sea Salt, To Taste

  • 1-2 Tsp Cracked Pepper, To Taste


Directions


Preheat oven to 400 degrees and add 2x baking pans with out anything on it to oven. Combine all ingredients in a bowl and toss so oil coats all veggies. When oven is pre-heated scatter veggies on both trays so that they don't touch each other too much. Cook for 13 minutes turn veggies and cook another 10-15 minutes. 


Preheating your pans will help your veggies not to stick to the pan. Enjoy!


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