Roasted Autumn Vegetables with Cilantro Sauce
A yummy delightful dish… roasting veggies is so easy…and the cilantro sauce is a perfect pairing. Choose whatever veggies you like…this recipe is very flexible. Cilantro is also known as coriander and Chinese Parsley. It is widely used in Latin and Indian dishes. It is very effective for clearing out heavy metals. When used fresh and uncooked, it is an effective digestive aid, perfect for the Fall Season (warm, grounding and yummy).
Servings
4servings
Servings
4servings
Ingredients
Vegetables
Instructions
Vegetables
  1. Preheat oven to 350° F
  2. Steam Fennel for 10 minutes while you cut up the other veggies
  3. In a baking dish spread bell peppers, squash, zucchini, fennel, and parsnips
  4. Sprinkle with olive oil, fennel seeds, basil, lime juice, salt and pepper to taste. Toss well
  5. Bake until the vegetables are soft and begin to caramelize, 45 – 55 minutes.
  6. Remove veggies from oven and serve hot with Cilantro Sauce… or plain. They are delicious either way.
Cilantro Sause
  1. Put all ingredients in a food processor or blender. Blend until smooth.