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    Roasted Spring Veggies


     

    There something so special about creating complex flavors with minimal ingredients. This is a perfect example of how power in flavor of fresh quality foods does not require much cooking.

    Serves 4 to 6

    INGREDIENTS

    • 1 pound assorted spring vegetables (such as carrots, asparagus, radishes, baby summer squashes, spring onions, or sugar snap peas), peeled as necessary and trimmed or cut into bite-sized pieces
    • 4 garlic cloves, minced
    • 2 tablespoons extra-virgin olive oil
    • Salt and pepper

    INSTRUCTIONS

    1. Preheat oven to 450° F.
    2. Line a rimmed baking sheet with parchment paper.
    3. In a large bowl, combine vegetables, garlic and olive oil. Season with salt and pepper and toss to coat.
    4. Spread vegetables out in a single layer on baking sheet. Roast for 20 minutes, stir veggies around, then roast an additional 10-15 minutes, until veggies are tender, golden brown, and charred in spots.
    5. Serve warm or at room temperature.

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    Dr. Anna Cabeca

    Dr. Anna Cabeca

    Dr. Anna is a Triple Board Certified OB/GYN, Anti-Aging Medicine expert, and author of the best selling book, The Hormone Fix.

    Dr. Anna helps women heal the 9 most dreadful symptoms of menopause with natural, safe solutions. Follow her for content on hormonal imbalances, vaginal dryness, menopause (and more) that are medically backed, and created to empower women — not just treat them.