Ingredients
1 bunch fresh vegetables (Cauliflower, carrots, broccoli, onion, zucchini, fennel, sweet potatoes, string beans)
1 pinch coarse sea salt
1 splash organic extra virgin olive oil
1 pinch black pepper (optional)
Note
Leftover roasted veggies can be used for snacks, in soups, with dips or mixed with hummus for a great veggie wrap! Use any or all of the vegetables or add other vegetables that you may have in your fridge.
Directions
Preheat oven to 350 degrees
Rinse and cut up vegetables
Place them in a glass pan and drizzle olive oil to coat with a sprinkling of sea salt and toss
Roast for about one hour stirring a few times
When done, sprinkle with a dash of black pepper (optional)
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