East-West Baked Vegetables

• Produce

  • 5 cups Bok choy greens
  • 3 Carrots
  • 1 Cauliflower, small
  • 3 tbsp Parsley, fresh
  • 1 tbsp Rosemary, dried
  • 2 Sweet potatoes, large
  • 2 Zucchinis, large

• Oils & Vinegars

  • 1/4 cup Coconut oil, raw

• Other

  • ¼ cup Braggs Liquid Amino Acids

Found on kimberlysnyder.com

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

• 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.