Roasted & Toasted Nutrition!

What is on your dinner plate this evening of Friday, January 13?

At our house, tonight's delicious menu is:

Roasted Veggies
[Red Baby Potatoes, Carrots, Broccoli, Baby Portabello Mushrooms, Baby Sweet Peppers, Mango]

The vegetables are first stirfried in olive oil, sesame oil, lots of Garlic, Ginger and White Wine

Then they are roasted in the oven til slightly crisp.
Just before setting in the over, they are drizzled with a sauce of Extra Virgin Olive Oil, Fresh Sqeezed Lemon Juice and Organic Agave Syrup

Once out of the oven and on the plate, the veggies are topped with Roasted Kale
[Sprinkle kale lightly with olive oil and lemon juice, then sprinkle with Spike, Onion Powder, Garlic Powder, Garlic Powder and Parmesan Cheese then roast in oven]

The veggies were also topped with Freshly Roasted Pumpkin Seeds
[Place on flat pan, spritz lightly with Olive Oil and sprinkle with Spike, Powdered Garlic and Onion Powder then roast in oven]

Bon Appetite!

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