Dried Herb, Lemon & Apple Cider Roasted Veggies

Dried Herb, Lemon & Apple Cider Roasted Veggies

Hey babes!

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Today’s batch of roasted veggies is loaded with all the dried herbs you can think of! I’m talking rosemary, oregano, parsley, thyme + fennel seeds!

The trick to that outer crisp is to broil them for a few minutes once they’re roasted!

Did you guys know that fennel seeds are a very effective natural remedy for relieving bloat + promoting healthy digestion? They contain volatile oils that help keep things smooth & flowing in the digestive tract & help relieve symptoms of indigestion? You can get them in capsule form if this is something you deal with regularly, but even better, you can also just take a teaspoon of straight up fennel seeds &/or add them to recipes.

INGREDIENTS:

  • 1 head broccoli
  • 1 pack white mushrooms
  • 1 bunch asparagus
  • 1 bell pepper
  • 10-12 carrots
  • 1/2 cup raw organic apple cider vinegar
  • Juice from 2 lemons
  • 1 tbsp. dried thyme
  • 1 tbsp. dried parsley
  • 1 tbsp. dried oregano
  • 1 tbsp. dried rosemary
  • 1/2 tbsp. fennel seeds
  • Sea salt + black pepper to taste

TO MAKE:

  • Add the veggies to a large bowl & season with the seasonings. Toss to coat.

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  • Preheat the oven to 400F & line a baking sheet with a silicone baking mat.
  • Roast for 25 minutes at 400F.
  • Once roasted, broil on high for 2 minutes. Watch closely so they don’t burn!

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  • ENJOY!

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