Roasted Mixed Vegetables

• olive oil spray
• 1/2 pound Brussels sprouts
• 1 pound broccoli florets
• 1 pound cauliflower florets
• 1/2 pound baby carrots, cut in half
• 1/2 pound asparagus, hard ends removed and cut into 2" pieces
• 6 cloves garlic, minced
• 2 tablespoons Dr. Fuhrman's Black Fig Vinegar, or balsamic vinegar
• 2 teaspoons Bragg Liquid Aminos or low sodium soy sauce
• Cooked brown rice, optional

1. Preheat oven to 450 degrees.
2. If serving over rice, cook according to package directions.
3. To prepare Brussels sprouts, cut off stem base, peel outer leaves and cut a cross 1/4" deep in base of stem.
4. Lightly spray vegetables with olive oil and toss all ingredients, except rice, in a large bowl. Pour into a large baking pan and spread evenly.
5. Bake for 30 minutes, stirring after 15 minutes. If vegetables begin to get too brown before they are tender, pile them up to keep moist and turn heat down to 350 degrees and finish cooking.
6. Serve over brown rice, if desired.

olive oil spray, brussels, broccoli florets, cauliflower, carrots, garlic, dr, bragg liquid, brown rice

Taken from www.epicurious.com/recipes/member/views/roasted-mixed-vegetables-50169271 (may not work)