East-West Baked Vegetables
Ingredients
- 3-4 carrots peeled and cut into chunks
- 2 large sweet potatoes cut into chunks
- 1 small cauliflower cut into florets
- 2 large zucchini cut into 1-inch cubes
- 5 cups bok choy chopped into 1-inch pieces
- 3 tablespoons fresh parsley
- 1 tablespoon dried rosemary
- ¼ cup Bragg’s Liquid Aminos or nama shoyu
- ¼ cup raw coconut oil
Instructions
- Preheat oven to 350 degrees F. Place all the vegetables and the rosemary, mixed up, in a glass oven proof casserole dish with a lid. Add the coconut oil and the liquid aminos and coat the vegetables.
- Cover and bake in the oven for about 55 minutes, or until the vegetables are tender. Add a bit more liquid aminos to taste, if desired, and serve with a salad.
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