Easy to Roasted Veggies:
Red Onions & Fennel-toss 1/2 inch wedges with 1 tsp chopped Thyme leaves, 2 cloves garlic, thinly sliced, 1/4 tsp black pepper; roast for 30 minutes (425 degrees).
Turnips & Squash-Roast in 1 inch chunks w/ olive oil for 35 minutes, sprinkle with 1 tbsp chives.
Broccoli & Cauliflower-Roast in 2 inch florets for 20 minutes, sprinkly with 1/4c finely grated parmesan cheese and 1 tsp grated lemon.
Tip= Versatile Pesto is good on grilled bread, hard boiled eggs, or a spoonful tossed with pasta.
Fitness and Health