Saturday, May 12, 2012

Lavender Roasted Vegetables

Easy and Delicious


3 red potatoes
5 carrots
1/2 cup whole garlic cloves
1 large white onion, sliced or 2 cups of pearl onions, whole
2 cups zucchini, cut in 1/2 inch slices
3 Tbs. olive oil
sea salt to taste
2 tsp. dried lavender buds or 1 drop of lavender essential oil


Preheat oven to 400 degrees. Coat potatoes, carrots, onions, and garlic with olive oil. If using lavender essential oil, mix with olive oil before coating. Sprinkle lavender buds or essential oil and sea salt over vegetables. Roast 25 minutes. Add zucchini and bake an additional 15 minutes.

Makes 4 servings.