Fruits and Vegetables

FRUITS AND VEGGIES ARE OUR FRIENDS!  Eating food in its natural state is more beneficial.  I like to roast whatever vegetables I happen to have left in my fridge at least once a week.  Here, I had baby carrots, broccoli, cauliflower, zucchini and pea pods.  See instructons below.  Next recipe to come is Banana Muffins!

Roasted Veggies

Directions:  Preheat oven to 450 degrees. Cover a cookie sheet with foil - this makes for easy clean-up.  Spread out the veggies of your choice on the sheet.  Drizzle with olive oil and sprinkle with a little sea salt, pepper and Italian seasoning.  You can use fresh herbs like sage, rosemary and thyme in place of the dried herbs if you like.  Toss the veggies gently and spread out evenly.  Roast in oven for 15 minutes. Done!