2 medium carrots, cubed into small chunks
1 medium zucchini, cubed
8 oz. mushrooms, halved
1 small red onion, sliced
4 cloves garlic, minced
1/2 teaspoon rosemary, dried
½ teaspoon Himalayan sea salt
¼ teaspoon black pepper
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar (NO sugar added)
¼ cup sliced almonds, toasted
Greens of choice
1. Pre-heat oven to 400ºF.
2. Place the chopped vegetables and garlic on a baking sheet. Add rosemary, salt and pepper and toss with olive oil and vinegar so that vegetables are evenly coated.
3. Place vegetables in oven and bake for 18-20 minutes or until carrots are tender, tossing halfway through the baking time.
4. Add a bed of greens such as arugula to a serving bowl, and serve vegetables over greens.
5. Top with almonds. Serve warm or chilled.
Serving Size = 2 cups of vegetables and 6 almonds