Roasted Small Vegetables

Keeps refridgerated for - Days

Hack 1

Prepare every 3 days

Hack 2

Use in omelettes & wraps.

Servings:

Prep Time:

5 min

Serving Size:

4 cups

Cooking Time:

5 to 7 min

Keeps refridgerated for - Days

Hack 1

Hack 2

Servings:

Prep Time:

5 min

Serving Size:

4 cups

Cooking Time:

5 to 7 min

Prepare every 3 days

Use in omelettes & wraps.

Ingredients

1 red onion, diced
1 tablespoon rosemary
1/4 teaspoon pepper
2 garlic cloves
2 cups asparagus, halved horizontally
1/8 teaspoon salt
2 cups yellow green beans, cut on the bias
2 tablespoons olive oil
1/4 teaspoon zahtar spice
2 tablespoons water

Method

Place clean and sliced vegetables with sliced garlic into a bowl. Sprinkle with salt, rosemary, spice and pepper.
Add optional ingredients if using. Add olive oil and mix again. Tranfer to one or two baking sheets arranging them in one layer.
Transfer the vegetables to a baking pan, pour water into the pan (it creates steam).
Broil for 7 minutes approx. 2 to 3 inches from your heat coil. (10 cm) or: Bake for 10 minutes approx. at 425°F.
Remove from oven. To serve, sprinklewith the left-over tablespoon of olive oil.

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Daily Percentage of DRI in a calorie diet.

% Protein

% Fat

% Carb

% Total Calories

Diet Claims

Vegetarian

lNa

Low Sodium

Macronutrient Profile

Category contains: VEG

Velocity of sugars: NEUTRAL

Contains more grams of: CARB

Contains more calories of: FAT