Re: Roasting Chicken/Now vegetables

[Guest guest]

I roast my veggies at 350 for about 45 minutes, I chunk them so they

will finish at the same time (winter squash bigger, carrots medium,

brussel sprouts large, beet small, etc. ) and coat them with olive

oil and spread them out in a casserole dish then roast for 45 minutes

or until they are done. When you are ready for herbs they are great

with basil or oregano on them, and a little SCD legal Balsamic

vinegar or apple cider vinegar at the table adds a little twist to

them. To us these are slightly harder to digest, than the boiled

mushy veggies. We currently make butternut squash fries like this by

themselves - they are pretty easy to digest. MMM, can't wait to make

some roasted veggies when our tummies get back there.

good luck.

Colby

celiac

scd 8.5 weeks

>

> THANK YOU to those who responded to my chicken question yesterday!

Bless you!

> My chicken turned out pretty good last night, thanks to you. :~)

>

> Today, I am trying to find where someone said they roast vegetables

in the

> oven and they turn out great. Something about spreading on a cookie

sheet and

> spraying with olive oil??? How long does it take to roast veggies

in the oven,

> and at what temp???

>

> Thank you to those who encourage every day on this list. It really

helps us

> to keep going!

> Cathy

>

>

>

[Guest guest]

Cathy,

Lucy's cookbook has both those recipes in there. The chicken and the roasted

veggies. Do you have it?

Charlene

THANK YOU to those who responded to my chicken question yesterday! Bless you!

My chicken turned out pretty good last night, thanks to you. :~)

Today, I am trying to find where someone said they roast vegetables in the

oven and they turn out great. Something about spreading on a cookie sheet and

spraying with olive oil??? How long does it take to roast veggies in the oven,

and at what temp???

Thank you to those who encourage every day on this list. It really helps us

to keep going!

Cathy