Roasted Vegetable Salad


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


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.


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