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Roasted Veggies

1 sweet potato, peeled and diced
2 large carrots, peeled and diced
1 large red pepper, largely dices
2 cups small mushrooms
1 large onion, largely diced
2 cups broccoli, largely diced

3 cloves garlic, crushed
¼ cup olive oil
Thyme, to taste
Cumin, to taste
Salt and Pepper, to taste

Any favorite vegetables will do!
Toss all the vegetables together in a large roasting pan.  In a small bowl combine enough olive oil to cover the vegetables with the garlic, thyme, cumin and salt/pepper.  Drizzle the oil over the vegetables and mix well.  Cover the roasting pan and bake at 400 degrees (F) for 45 minutes, or until veggies are soft.

Leftovers can be used for soup the next day.