Ingredients:
4 medium Russet Potatoes, halved then cut into thirds 1 lb cremini or white button mushrooms, quartered 1 cauliflower, cut into florets and half or quarter any larger florets 1 lb brussel sprouts, halve the larger brussels 1/2 tsp dried thyme 1/2 tsp dried rosemary Grape seed oil, Sea Salt and pepper to taste Instructions:
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AuthorI am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food. Archives
February 2020
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