Monday, May 24, 2010

Roasted Vegetables

At least once a week my family have roasted vegetables. It is quick and easy! There are so many different ways to make roasted vegetables. It is a nice refrigerator clean out method!

This weeks Roasted Vegetables

The Ingredients:
Fresh Oregano
Coconut Oil or Olive Oil
Sea Salt and Pepper

The Directions:
Preheat over to 400 degrees. Chop all vegetables. Items that tend to take longer cooking chop smaller and those that don't take as long can be left a little larger. I use a large cookie sheet covered with foil to make clean up easier! :) Pour Coconut Oil (Olive Oil) over all the vegetables. Add salt, pepper and oregano. Cook 10 minutes and check on vegetables. Sometime you will need to add more olive oil if the vegetables look like they are drying out too much. Cook until your vegetables are nice a roasted!

Note - Parsnips become sweet when roasted! It really brings out the flavor!!!

1 comment:

  1. 3 Studies SHOW Why Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually burn fat by eating coconut fat (also coconut milk, coconut cream and coconut oil).

    These 3 researches from big medicinal journals are sure to turn the traditional nutrition world upside down!


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