Crunchy Roasted Vegetables

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Portfolio | Jan, 21 2014

Crunchy Roasted Vegetables

If you are in a crunch for time, this vegetable dish is quick and delicious! Winter is a great time to eat warm food. Years ago I followed the Macrobiotic Diet which teaches you to balance your food in terms of “yang and yin” energy. According to the Macrobiotic philosophy, it is healthful to eat foods in relation to the seasons. Thus, in cold weather, one would consume more cooked, “yang type” root vegetables.  This recipe is quick and is an excellent accompaniment to any dish. The root vegetables provide fiber and many trace minerals. Bon Appétit!

Chop the following vegetables in large pieces and place in a glass dish.

Brussels sprouts


4 celery stalks

2 large carrots or 1 sweet potato

3-4 garlic cloves

Drizzle grapeseed oil or coconut oil over the vegetables.

Salt to taste.

Bake at 375 F for about 20-30 minutes, depending on how crunchy you like your vegetables. Delicious!! Enjoy!