Roasted Veggie Stir Fry

As a busy mom, I sometimes notice we get in a veggie rut. You know, the typical carrots, broccoli or cauliflower. There are SO many other options that I frequently forget about. Right now, I’m really into fennel. It has so much flavor and can be used in so many types of dishes. This vegetable stir fry is as simple dish to throw together but is also so diverse. Serve it with a burger, some chicken and pasta, seafood, etc! Makes 4 servings

roasted veggie stirfry

1 cup carrots, finely chopped
1/2 cup fennel, thinly sliced
1/4 cup leeks, thinly sliced
1 cup brussel sprouts, thinly sliced
1 tsp Italian seasonings
1/2 tsp black pepper
1/2 tsp sea salt
2 Tbsp coconut oil
In a large skillet, melt coconut oil. Add in remaining ingredients and saute over medium-high heat for about 10-15 minutes. The veggies need to be somewhat soft but also have a crispy, roasted texture.

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