Baked Vegetables in Rosemary, Thyme & Olive Oil
Experiment with spices to keep this baked vegetable mix interesting.
0.2 tsp ground ginger, pinch on summer squash
1 dash ground pepper
1 1/2 tsps rosemary
0.3 tsp leaves tarragon, pinch
1 tsp leaves thyme
1 dash sea salt
1 tbsp olive oil
8 <span class="measurestring" title="spear (about 5" long)">spears</span> broccoli
1 <span class="measurestring" title="head, small (4" dia)">head small</span> cauliflower
6 cloves garlic cloves
6 medium whole mushrooms
1 cup sliced summer squash
1 5" long sweet potato, cut into long slices
Spray sheet or tray with cooking oil like Pam, then dribble a few drops of olive oil on top.
Slice vegetables to your liking, then lay flat on tray(s).
Bring on the spices.
Bake at 375 °F (190 °C) for 10 minutes, turn over, bake another 10 minutes.
Eat and enjoy!
in 1 serving of Baked Vegetables in Rosemary, Thyme & Olive Oil.
, 57% carbs, 16% protein.
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