Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

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


Tags

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


Archive