Spring Veggie Roast
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- 2 tbsp coconut oil
- 2 medium yams
- 2 large trimmed fennel bulbs, cut into 6 - 8 wedges each
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 tbsp chopped fresh rosemary, or pinch of dried
- 2 chopped onions
- 2 tbsp chopped fresh parsley
1)Preheat oven to 400 degrees.
2)In large bowl combine vinegar, oil, minced garlic, salt, pepper, rosemary.
3)Toss in yams, chopped onion and fennel
4)Spread veggies in non-stick roasting pan or baking sheet lined with tin foil.
5)After 20 minutes stir, and turn down heat to 350 degrees. Cook for 30 minutes.
6)Remove and sprinkle with parsley.