Prep 25 mins
Cook 35 mins
Fresh, delicious produce — what could be more healthy or satisfying? Here is a flavorful medley of baked vegetables. Be good to yourself and enjoy! Found this on the Sonoma Diet website and posting here for safe keeping. 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?). : )
- 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
- Preheat OVEN: 400°F
- 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.
- 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.