Roasted Vegetables with Collagen Peptides

IMG_9841Add a bit of protein to your vegetables by mixing our Collagen Peptides into a sauce coated for roasting.  Pick out your favorite seasonal vegetables and chop them to a similar shape and size.  Mix the peptides in with a little oil, vinegar, and dried herbs and spread it over the veggies.  The sauce created by roasting is delicious for pouring over the vegetables when served and is full of protein from the peptides.  Great as a light snack or side dish at dinnertime.

Roasted Vegetables with Collagen Peptides

Yields: 4 servings, as a side dish

6 c. chopped vegetables of choice (carrots, zucchini, beets, red pepper, and onion were used here)

2 Tbsp. red wine vinegar

2 Tbsp. avocado oil

2 scoops Vital Proteins Collagen Peptides

2 tsp. dried rosemary

sea salt & pepper, to taste

Directions:

Preheat the oven to 425F.  Arrange the chopped vegetables on a large baking sheet.

In a small bowl, combine the red wine vinegar, avocado oil, Collagen Peptides, and dried rosemary. Whisk well until the peptides are dissolved.  Pour the mix over top the vegetables and toss to coat.

Bake for 20 minutes, then remove the pan to toss the vegetables and spread them out again on the pan.  Bake another 20 minutes, or until the vegetables are softened and begin to turn golden.  Serve the vegetables with the sauce created in the pan and top with sea salt and pepper, as desired.

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