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Lemon & Basil Roasted Summer Vegetables
Lemon & Basil Roasted Summer Vegetables

Before you jump to Lemon & Basil Roasted Summer Vegetables recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

For the most part, people have been taught to believe that “comfort” foods are bad for the body and have to be avoided. But if your comfort food is candy or junk food this can be true. Other times, though, comfort foods can be completely nutritious and it’s good for you to consume them. Some foods actually do improve your mood when you consume them. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Green tea is truly great for your mood. You just knew it had to be in here somewhere, right? Green tea is loaded with an amino acid called L-theanine. Studies prove that this specific amino acid can basically induce brain waves. This helps raise your mental focus while having a relaxing effect on the rest of your body. You likely already knew it is not hard to be healthy when you drink green tea. Now you know that applies to your mood too!

You can see, you don’t have to turn to junk food or foods that are bad for you to feel better! Test out these hints instead!

We hope you got benefit from reading it, now let’s go back to lemon & basil roasted summer vegetables recipe. To make lemon & basil roasted summer vegetables you need 7 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Lemon & Basil Roasted Summer Vegetables:
  1. Take 500 g Jersey Royal potatoes, halved
  2. Get 400 g shallots, peeled
  3. Take 300 g cherry tomatoes
  4. You need 1 lemon, zested and juiced
  5. Take 3 tbsp olive oil
  6. Take Salt and pepper
  7. Provide 10 g fresh basil leaves
Instructions to make Lemon & Basil Roasted Summer Vegetables:
  1. Pre-heat the oven to 200°C.
  2. Separate the shallots into their natural halves and add them into a large baking tray.
  3. Add the potatoes, lemon zest and cherry tomatoes to the tray.
  4. Pour the olive oil over the vegetables and use your hands to coat all of the vegetables with the oil. Season with salt and pepper.
  5. Roast in the oven for 60 minutes, gently stirring the vegetables every 15 minutes or so.
  6. After 1 hour, scatter the vegetables with the basil leaves and roast for a further

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