These mixed vegetables, roasted in a rich lemon-garlic-herb sauce, are simply incredible. It’s one of my favorite ways to prepare summer squash (one of the only ways, if you ask my partner–he refuses to eat them in any other dish). It’s also really nice to have a simple, relatively quick side dish that’s all in one pan so clean-up is minimal. Seriously, mixed vegetables rock. These pair exceptionally well with chicken and fish, but don’t let that stop you from serving them other ways, either!
Make your own non-toxic cosmetics!
I may make my living as a food blogger, but journey toward a more health-conscious lifestyle actually began with making my own cosmetics while I was still in high school–many years before I started “clean eating”. Desperate to get a handle on my sensitive skin and nose, I was also hoping for cheaper, more eco-friendly alternatives to store-bought products. If you’re in the same boat, making your own cosmetics and toiletries is easier than you might think! My e-book A Clean Face will give you the tools you need to get started for just $9.99.
- Combine all ingredients in a large baking dish and roast at 350F for 35-40 minutes, until the carrots are crisp-tender.