I wanted to get a head start for the week so I roasted a big pan of vegetables to have on hand for the entire week.
I gathered up some easy ingredients –
1 Fennel Bulb
1 Yellow Pepper
1 large Yellow Beet
1 Leek
1 Parsnip
A few garlic cloves
Chop everything up – toss with about 2 Tbs Olive oil, I added basil and thyme, salt and pepper
Spread out on a pan to roast (I added some mushrooms that I found in the refrigerator). Bake at 400 for 25-35 minutes, stirring every 10 minutes or so; until browned and tender.
Serve as a side veggie all week!
Only 40 calories for 1/2 cup!
(Next time I will probably add some zucchini – the Fennel and Beets create a delicious combination!)
Have a Great Week!
Susie
PS – Get my free gift – “7 Simple Steps to a Healthier You” at:
Spread out on a pan to roast (I added some mushrooms that I found in the refrigerator). Bake at 400 for 25-35 minutes, stirring every 10 minutes or so; until browned and tender.
Serve as a side veggie all week!