Roasted Vegetable Medley
Consider the following vegetables for your garden this year. Make sure all vegetables are organic.
PREP: 25 minutes
BAKE: 35 minutes
MAKES: 4 servings
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 or 2 teaspoons dried herbs, crushed (such as rosemary, basil, and oregano)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons water
3 red, yellow, and/or green bell peppers, seeded and cut into strips
1. 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.
2. 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.
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.e