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How To Roast Vegetables

Ester Perez
  • 50 minutes
  • Serves 8

INGREDIENTS

1 handful

Baby carrots

10

Brussel sprouts

1

Chinese eggplant cut into triangles, medium

8

Garlic cloves

1

Onion sliced into large chunks

4

Red potatoes, large

2

Zucchini, medium

1 tsp

Salt

6 tbsp

Avocado or olive oil