Home Recipes Roasted Vegetables Lemon and Rosemary

Roasted Vegetables Lemon and Rosemary

Roasted Vegetables Lemon and Rosemary
Roasted Vegetables Lemon and Rosemary

Middle Beach Lodge, close to Tofino…stood back, marveled at beautiful spread of vegetables displayed on the table for guest evening meal. Courtesy Chef Dominic Maltais, included Roasted Vegetables Lemon and Rosemary. Guest wryly winked “If all vegetables tasted like this, I would turn vegetarian.”  Vegetables continually point to wellness…we eat too few, but too many net carbohydrates including sugars, too much protein. When young and growing, protein important…probably remains so to  early thirties…but at that point a subtle, important transition! For longevity concentrate on Mitochondrial Health. That at cellular level…and it is here that good things associated with vegetables, especially multicolored array, perform! This website endorses Healthy Lifestyle enabled by Middle Beach…Sand, Walks, Sunshine, HIIT Exercise, Gym enabled, Good Food, Natural Vitamin D, Natural Photomodulation even at Sea level…lots of that with Surfing, and also Relaxing! Finally great fellowship among guests! Look at the incredible video below, and immediately their amazing number revisits understood. Use the youngerhealthier reference with Lodge desk…they know us…will try, ‘every way’ to help you, somehow, given our Lodge Lifestyle Endorsement!

Roasted Vegetables Lemon and Rosemary, colorful beets boost immune system, winter squash, yams, carrots and red peppers packed with carotenoids, antioxidants…the asparagus helps with water retention…but when you eat this dish it’s flavor!

Serving for four to six people: 1 bunch of baby carrots with fans off; 1 large yam cut in 1/4’ thick slices; 1 red beet cut in 1/4 thick slices; 1 golden beet cut in 1/4 thick slices; 1 small buttercup squash cut in 1/4 thick slices; 2 red peppers cut in six; 1 bunch of asparagus; 1/4 cup olive oil; 1/4 cup balsamic vinegar; 1 tablespoon French Dijon; 1 teaspoon dried dill; 2 tablespoon unpasteurized honey; 1 tablespoon lemon zest; 1 teaspoon fresh rosemary, finely chopped;  Himalayan salt and pepper to taste.

Pre-heat the oven at 400 degrees F. Put all the vegetables in a large bowl, and toss them with olive oil and dried dill. Lay them in a cooking tray, and sprinkle Himalayan salt and pepper. Bake for 25 minutes, or until the vegetables are tender. In a small bowl, combine the honey, the Dijon, the balsamic vinegar and lemon zest. When the vegetables are cooked, arrange them on a serving platter overlapping them slightly. Sprinkle with fresh rosemary and season to taste. Serve warm! Roasted Vegetables, Lemon and Rosemary!