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East-West Baked Vegetables Recipe

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Sometimes baked veggies are so yummy! As long as we are having plenty of raw greens and veggies every day, it is okay to have some baked vegetables in the mix. It’s time to check out my East-West Baked Vegetables!

This is especially delicious in wintertime, when we naturally crave warmer foods.

(Serves about 4)

In Love and Health,

Kimberly

East-West Baked Vegetables Recipe

Sometimes baked veggies are so yummy! As long as we are having plenty of raw greens and veggies every day, it is okay to have some baked vegetables in the mix. It’s time to check out my East-West Baked Vegetables!

This is especially delicious in wintertime, when we naturally crave warmer foods.

(Serves about 4)

In Love and Health,

Kimberly

Author
Solluna by Kimberly Snyder

Ingredients

  • 3-4 carrots peels and cut into chunks
  • 2 large sweet potatoes cut into chunks
  • 1 small cauliflower cut into ½ inch florets
  • 2 large zucchinis cut into 1 inch cubes
  • 5 cups bok choy greens chopped into into 1 inch pieces
  • 3 Tbs. fresh parsley
  • 1 Tbs. dried rosemary
  • ¼ cup Braggs Liquid Amino Acids
  • ¼ cup raw coconut oil

Directions

  1. Preheat oven to 350 degrees. Smear the coconut oil over a glass oven-proof casserole dish with lid, and place all vegetables, parsley and rosemary, mixed up, inside. Mix the coconut oil and the Braggs Liquid Amino Acids through the vegetables.
  2. Cover and place in oven for about 55 minutes, or until the vegetables are tender. Add a bit more Braggs Liquid Amino Acids to taste, if desired, and serve with a salad.

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