Friday, 2 January 2015

Roasted Winter Vegetables

Foodie Friday

I love when the temperature drops and as a family we gather around the kitchen table with a fire in the fireplace because it is time for my favourite dishes and roasted vegetables is top on my list.  Today we are featuring a three veg medley of carrots, brussel sprouts and parsnips.

You can eat them hot on steamed kale, rice or quinoa as just examples and I often take them to work to eat cold on salad mix.

  • 2 cups chopped carrots, brussel sprouts and parsnip
  • 3 tablespoons melted coconut oil
  • 3 tablespoons balsamic vinaigrette
  • 2 tablespoons maple syrup

  1. Chop your vegetables and place on a greased baking sheet
  2. Drizzle the coconut oil and balsamic vinaigrette over the vegetables
  3. Place in 450 ° F oven until your vegetables are done to your liking turn the vegetables after 10 minutes  
  4. Heat the maple syrup to thin it
  5. Plate your vegetables and drizzle the maple syrup over them
  6. Serve

From our table to yours

Grandma Snyder
©2013-2015 twosnydergirls 

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