Get in my belly: Veggie Bake!

This particular night I wanted a cheese pizza. I was bored. Our TV broke, literally won't turn on and for almost two weeks now we've been on an involuntary tv cleanse. This night Cliff was at work, I was pouting and I thought pizza might help. Well, I know me pretty well so I had a little chat with myself and decided what I really wanted was something warm, grounding, delicious and not covered in cheese and so the root veggie bake was born. I LOVED it so much I ate it the next morning for breakfast too. It absolutely hit the spot and instead of cheese coma that would have most certainly made things worse this little veggie back lifted my spirits. I went to bed early and woke up rested. Excellent choice if I do say so myself!

Root Veggie Bake

*Gluten-free *Dairy-free *Vegan

INGREDIENTS

  • 2 large carrots, sliced
  • 1/2 large jicama peeled and chopped
  • 2 cups Brussels sprouts, cut of ends and half
  • 1 bag baby potatoes cut in half (comes out to 2 1/2 - 3 cups)
  • 8 cloves garlic, minced • 1 tsp good quality sea salt
  • 2 tbsp herbs de Provence • 1/4 cup nutritional yeast
  • 5 - 8 tbsp quality olive oil

PREPARATION

  • Preheat oven to 400 degrees
  • Mix all ingredients together in bowl until well combined
  • Pour into 8x8 baking pan and bake for 35 to 40 minutes
  • Turning once until crisp on the outside and tender on the inside
  • Add more salt/ pepper/ nutritional yeast to taste and serve immediately