INGREDIENTS
1 serving
roasted potatoes
3/4 lb
potatoes
2 media
leeks
1/2 lb
carrots
10 sprigs
thyme
1 tbsp
olive oil
1 serving
coarse salt and ground pepper
1 serving
roasted broccoli
1 1/2 cups
broccoli florets
2 cups
green beans
1 cups
sugar snap peas
1 tbsp
olive oil
1 serving
coarse salt and ground pepper