Ingredients:
1 medium zucchini diced
3 parsnips
7‐10 Brussels sprouts
1 red pepper sliced
1 yellow pepper sliced
1 large red onion sliced
¼ cup almonds
2 tablespoons sunflower seeds
3 tablespoons coconut oil
1 head romaine lettuce chopped
Directions:
Preheat oven to 450° F. Place all ingredients except lettuce in a large bowl and toss, coating all ingredients with oil. Place vegetables on a baking tray and roast for 30 minutes, stirring occasionally. Vegetables will be tender and lightly browned when done. Serve over a bed of lettuce.