Roasted Root Vegetables

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For one serving you will need:

  • 1 large carrot, chopped
  • 1 large parsnip, chopped
  • 4 brussel sprouts, halved
  • 1 tsp grapeseed oil
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp herbs de provence
  • 1 T water

In a large skillet, heat grapeseed oil and water. Add veggies. On medium low or low heat (depending on how hot your stove gets), add veggies with salt and pepper to steam. Cover. Keep checking the veggies from time to time to make sure they don’t sear, if needed add more water. Once the veggies are soft, after about 15-20 minutes, uncover and let the water boil off. Add the herbs de provence. Cook until slightly seared and serve hot.

I literally had this dish EVERYDAY at work.
You should try it… all I’m sayin’.

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