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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I just threw all this together, but I didn't expect it to be this good. I thought it would be selfish to keep this completely to myself(= I ate this as a main dish, but I can imagine it being a wonderful side dish. SO easy to throw together but sooo good. Also, you can add anything, absolutely anything your heart desires; maybe mushrooms, or even spinach or kale...mmm I'm hungry just thinking about it. Ingredients:
1 beet, peeled and coarsely chopped |
2 carrots, peeled and coarsely chopped |
1/2 cup fresh green beans, ends snipped and cut in half |
4 -6 garlic cloves, whole, peeled |
1 medium-large sweet potato, coarsely chopped |
1/4 cup brussels sprout |
1/2 medium onion, diced |
1 1/2-2 tablespoons fresh parsley (to taste) |
2 -3 sprigs fresh baby dill (to taste) |
1/4 cup parmesan cheese, roughly (to taste) |
1 -1 1/2 tablespoon extra virgin olive oil or 1 -1 1/2 tablespoon regular olive oil or 1 -1 1/2 tablespoon melted butter |
Directions:
1. Preheat over to 450.
2. Mix everything together, except dill and cheese.
3. Coat veggies with EVOO, just enough to help the parsley stick, don't drown them.
4. Cover with foil and roast for 35-45 minutes, mixing halfway through.
5. Coat with cheese and dill while the mix is still hot.
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