Easy and Delicious Roasted Veggies

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During the Fall and Winter, this is one of my favorite recipes! I’ve added my special sauce,

(Garlic Horsey Sauce), but it is still  fairly simple!

What you will need:

Your favorite Veggies! I use whatever I have or whatever I find that is fresh and in season. Normally carrots, beets, cauliflower, sweet potatoes, parsnips and onions. If you like to spice it up, add in a few jalapenos;) Chop to desired size (I like larger bite- sized chunks) and fill the stoneware or cookie sheet that you plan to use. The vegetables will cook down, so you may want to add a bit more than what fits raw.

Raw Veggies

Next, make “the sauce”:

(This sauce takes bland veggies to DELECTABLE, OUT OF THIS WORLD, CAN I HAVE MORE, PLEASE, VEGGIES!)

3 garlic cloves

2 tbls. of raw horseradish

3 tbls. of Extra Virgin Olive Oil

2 tbls. Bragg’s Raw Apple Cider VinegarGarlic Horsey Sauce

2tbls. Brown mustard

2tbls. filtered water

Blend in Nutri-Bullet or blender of choice.

Use a large plastic bag and load up your veggies.

Pour the Horsey Sauce over top and massage the

mixture until evenly coated. If you have time, store in

fridge over night.  Pour mixture onto your cookie sheet and

spread evenly. Pre- heat oven to 350 and cook for an hour. If you have bigger chunks,they may need an additional 10 to 15 minutes.

These are great to serve with your Thanksgiving Turkey or a nice Roast!

Heads up for my Winter Program! Stay on track and stay healthy for the Holidays! Sign up now @ Rockin’ Wellness Winter!

As always, Happy Eating and Happy Thanksgiving!

~Tiffany