Veggie Love

Name: Veggie Love
Ingredients: 1 beet, peeled and coarsely chopped; 2 carrots, peeled and coarsely chopped; 12 cup fresh green beans, ends snipped and cut in half; 4 -6 garlic cloves, whole, peeled; 1 medium-large sweet potato, coarsely chopped; 14 cup Brussels sprout; 12 medium onion, diced; 1 12-2 tablespoons fresh parsley (to taste); 2 -3 sprigs fresh baby dill (to taste); 14 cup parmesan cheese, roughly (to taste); 1 -1 12 tablespoon extra virgin olive oil or 1 -1 12 tablespoon regular olive oil or 1 -1 12 tablespoon melted butter

11 ingredients

5 steps

Ingredients

1 beet, peeled and coarsely chopped
2 carrots, peeled and coarsely chopped
12 cup fresh green beans, ends snipped and cut in half
4 -6 garlic cloves, whole, peeled
1 medium-large sweet potato, coarsely chopped
14 cup Brussels sprout
12 medium onion, diced
1 12-2 tablespoons fresh parsley (to taste)
2 -3 sprigs fresh baby dill (to taste)
14 cup parmesan cheese, roughly (to taste)
1 -1 12 tablespoon extra virgin olive oil or 1 -1 12 tablespoon regular olive oil or 1 -1 12 tablespoon melted butter

Directions

1

Preheat over to 450.
2

Mix everything together, except dill and cheese.
3

Coat veggies with EVOO, just enough to help the parsley stick, don't drown them.
4

Cover with foil and roast for 35-45 minutes, mixing halfway through.
5

Coat with cheese and dill while the mix is still hot.