A healthy outside starts with a healthy inside!

Book an Appointment

"The long term benefits of homeopathy to the patient is that is not only alleviates the presenting symptoms but it reestablishes internal order at the deepest levels and thereby provides a lasting cure." George Vithoulkas

Roasted Seasonal Vegetables

2 pounds seasonal vegetables ( e.g. asparagus, Brussel Sprouts, peppers, zucchini, eggplant, onions)

1/3 cup olive oil

Salt and Pepper to taste

1/3 cup fresh herbs (e.g., rosemary, oregano, parsley, thyme, Optional)

Aged Balsamic vinegar (optional)

  Preheat oven to 425 degrees.

Cup up large vegetables into pieces. Spread vegetables in a roasting pan with tinfoil bottom. Drizzle with olive oil liberally over the vegetables, then use clean hands to mix them so the are well coated with oil. Sprinkle with salt, pepper and herbs if desired. Stirring every 10 minutes, roast vegetables for 35-40 minutes, or until the y are cooked through and browned. Just prior to serving drizzle lightly with aged balsamic vinegar, if desired

Recipe courtesy of Brain Brain by David Perlmutter, MD

Recent Posts


stir-fry medjool dates avocados almond butter pumpkin puree Gruyère cheese cumin roasted carrots sweet potatoes Easy Frittata pear beets Beet-and-Apple Salad MACA hummus tomato juice lemon hash browns mushrooms bruschetta Organic 3-Bean & Vegetable Soup apricots bacon parsley gnocchi pumpkin roasted veggies Roast Chicken quesadillas sweet potato raisins kalamata olives Chicken cucumber sandwiches cauliflower crust Lemon Sage Tilapia Citrus Roasted Shrimp horseradish pecans red wine vinegar clove broccoli salad eggplant strawberries grapes Bartlett pears butter curry powder salad sugar Reggiano Cheese blueberries Squash bell pepper Gazpacho chili white beans cannellini berries walnuts pomegranate molasses Honey Chipotle mayo Salsa vanilla bean Glaze Cauliflower Pizza cloves oregano ham scallops hoisin sauce Lemon juice gluten free black bean cheese dr axe Almonds cambozola Broccoli Shallot Salmon bell peppers tomato paste pasta Zucchini Parmesan Crisps Cinnamon chicken broth Chicken and Broccoli Stir-Fry heavy cream sourdough bread tomatoes fresh sage Arugula avocado apple peppers eggs quinoa garlic ghee cucumbers green beans pastry cream lime Kiwi banana summer chicken salad soup banana split lemon zest Carrot chia seeds Italian seasonings Fruit Smoothie apple cider vinegar protein powder coconut pistachios almond milk cranberries breakfast nachos Guacamole brussel sprouts oranges garlic zucchini garbanzo beans cashew onion croissants Wraps sunflower seeds potato cashews thyme Giada's Herbed Quinoa casserole Budda Bowl greek yogurt gorgonzola white wine vinegar vegetables rosemary carrots roasted beets pomegranate olive oil croutons Southwestern Salsa pie crust tahini Guacamole Toast spicy salmon breakfast yogurt sage leaves roasted Roasted Brussels Sprouts ACV chard leaves honey macaroni salad tilapia spinach goat cheese dressing paprika peaches Ginger