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East-West Baked Vegetables (Recipe)

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

Instructions
 

  • 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.
  • 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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