Roasted Brussel Sprouts, Carrots, Broccoli & Red Peppers

Easy and tasty roasted vegetable combo that tastes great with any meal.

KITCHEN ITEMS YOU'LL NEED

Glass or stone cutting board (Avoid plastic or wood to avoid toxins)

Stainless steel kitchen knife

Stainless steel baking sheet OR you can use a glass or porcelain baking dish

Large glass or stainless steel bowl to rinse vegetables in

2 Tbsp baking soda

INGREDIENTS

10-12 Organic Brussel Sprouts

2 heads of organic broccoli heads

1 large organic red pepper

1 large organic carrot

Avocado cooking spray

1 teaspoon of Celtic sea salt

1 dash of organic cayenne pepper

1 tablespoon of dried organic parsley

1 tablespoon of dried organic onion

1 tablespoon of dried organic garlic pieces OR powdered garlic

DIRECTIONS

1. Preheat your oven to 350 degrees F.

2. Fill the large glass/stainless bowl with filtered, spring, purified or distilled water (avoid tap water unless it's been filtered through a good filtering system). Toss in your 2 Tbsp of baking soda and rinse the vegetables in the baking soda solution briefly to kill off any surface fungus that may be on the vegetables.

3. Using your cutting board and knife, cut up your vegetables by slicing brussel sprouts in half, cutting off broccoli pieces, chopping carrots and slicing and coring the red peppers.

4. Spray your stainless cooking sheet with a thin layer of avocado spray.

5. Place the vegetables on the sheet evenly and slightly sprinkle the vegetables with all of the herbs and spices.

6. Bake vegetables for approximately 30-35 minutes, or until they reach your desired "doneness". My husband loves them mushy, but I like them in between, so most of the time I cook mine for 30 minutes and leave his portion for an extra 10 minutes.