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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Fresh, delicious produce — what could be more healthy or satisfying? Here is a flavorful medley of baked vegetables. Be good to yourself and enjoy. I have not tried this yet but I love roasted veggies and I know this would be good. I will reduce the amount of oil when I fix this dish to save on calories by at least half but I'm posting as written. Feel free to use your favorite herbs (did anybody mention garlic?). : ). Ingredients:
2 cups brussels sprouts |
8 ounces fresh green beans, cut into 2-inch pieces (2 cups) |
2 cups cauliflower florets |
2 tablespoons chopped fresh herbs (such as rosemary, basil, and oregano) or 2 teaspoons dried herbs, crushed (such as rosemary, basil, and oregano) |
1/4 teaspoon kosher salt |
1/8 teaspoon fresh ground black pepper |
2 tablespoons extra virgin olive oil |
2 tablespoons water |
3 bell peppers, any color seeded and cut into strips |
Directions:
1. Preheat OVEN: 400°F
2. Halve any large Brussels sprouts. Place Brussels spouts, green beans, and cauliflower in a shallow roasting pan. Sprinkle with desired herbs, kosher salt, and black pepper. Drizzle with oil and the water.
3. Cover with foil. Bake in a 400° oven for 20 minutes. Remove foil; stir in bell peppers. Bake uncovered for approximately 15 minutes or until vegetables are crisp-tender.
4. Nutrition Facts per serving: 129 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 152 mg sodium, 15 g carbo., 7 g fiber, 5 g pro.
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