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Roasted Veggies

Here is a list of veggies that you can roast: 

Potatoes, yams, turnips, rutabagas, celery roots, parsley root, beets, parsnips, carrots and/ or hard squash. Make your own combos, you can use one, two or three or more.

This is one of our favorite combos:

yams, beets, rutabagas, parsnip. Preheat oven to 360 degrees F. Wash the veggies and julienne them (to the best of your ability if you don’t have a julienne machine). Put in a bowl and mix the veggies with:

1-2 TBS olive oil
1 tsp garlic GRANULES (this is far superior to garlic powder or garlic salt.)
1 tsp onion GRANULES
Salt to taste
½ Tsp dried oregano, thyme or rosemary – or a combo of all three

Spray a cookie sheet or any oven proof pan w non-stick olive oil spray. Place veggies in a single line on the sheet. Add half cup a water to pan and place in oven for 40 minutes or until veggies are tender when pierced with a fork.

Serve as a side to any main dish.

Click here to download a copy of Gma’s yummy “Roasted Veggies” dish.