Hello My Dearest Steemit Family,
Sunday is all about relaxing and enjoying the beauty around us with our five senses. Sense of smell is one of them and it can affect your mood and helath without even realizing.
So if you would like to learn more about the precious sense of smell, I would like to invite you to join our smelly Sunday if you have not done so yet. You can share anything that has beautiful or interesting scent and make sure you use a tag #sundayscentexperience and mention the creator, our fabulous 
Today I am going to share with you one of my favorite way to eat veggies, especially at this time of year 🍆🍄🍈🌿
The truth is, I never met anyone who doesn’t like oven roasted veggies. If you have, please let me know because that will be the first. Even our twins like them, and they are the fussiest eaters I know.
These are two alternatives that are very similar yet very different and they both smell and taste amazing. The common ingredient in both is garlic, which I love so much, especially roasted in oven. The aroma of garlic roasting in oven is always mouth watering, however, in combination with herbs, absolutely heavenly.
In this case I am using fresh rosemary with the first option and fresh thyme with the second. You can actually use both if you wish, but I have another little bit different recipe with mix herbs. I may share that one with you some other time.
RUSTIC VEGGIES WITH ROSEMARY
Vegan –Gluten Free
Author: Lena’s Vegan Living
INGREDIENTS for 4
• Mini potatoes ½ kg- 1lb
• Rainbow carrots ½ kg- 1lb (cut in half)
• Whole garlic cloves 6
• Fresh rosemary
FOR THE DRESSING
• Olive oil half a cup
• Low sodium Tamari 2bs
• Apple Cider vinegar 1tbs
• Maple Syrup 2tbs
• Garlic powder ½ tsp
• Mix it well with a whisk
PROCESS
• Preheat the oven to 400F.
• Place the veggies on a baking sheet lined with parchment paper.
• Apply the dressing on with a brush and bake for 30min.
• When ready, add rosemary on top and bake for 10min longer.
RUSTIC VEGGIES WITH THYME
Vegan –Gluten Free
Author: Lena’s Vegan Living
INGREDIENTS for 4
• Mini potatoes ½ kg- 1lb
• Asparagus 350gr -1/2lb (1 bundle)
• Brussels sprouts ½ kg – 1lb
• Small eggplant 2 cut in half
• Mushrooms 350gr- 1/2lb
• Whole garlic 4 cloves
• Garlic powder to taste
• Black pepper to taste
• Himalayan pink salt to taste
• Fresh thyme
• Olive oil
PROCESS
• Preheat the oven to 400F.
• Steam the asparagus for 2-3 minutes before placing in oven.
• Place all the veggies on a baking sheet lined with parchment paper.
• Apply the olive oil with a brush and bake for 30min.
• When ready, add rosemary on top and bake for 10min longer.
BON APPETITE & THANK YOU FOR VISITING
