Roasted Vegetable Medley - 15g Carbs, 7g Fiber
From: The Sonoma Diet
Fresh, delicious produce — what could be more healthy or
satisfying? Here is a flavorful medley of baked vegetables.
Be good to yourself and enjoy!
Prep: 25 minutes
Bake: 35 minutes
Oven: 400 degrees F
Servings: 4
2 cups Brussels sprouts
8 oz fresh green beans, cut into 2-inch pieces (2 cups)
2 cups cauliflower florets
2 Tbsp chopped fresh herbs OR
2 tsp dried herbs, crushed (such as rosemary, basil, and oregano)
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
2 Tbsp extra-virgin olive oil
2 Tbsp 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 degree oven for 20 minutes.
Remove foil; stir in bell peppers. Bake uncovered for
approximately 15 minutes or until vegetables are crisp-tender.
Servings: 4
Nutrition per Serving:
129 Calories, 7g Total Fat, 1g Sat Fat, 0mg Cholesterol,
152mg Sodium, 15g Carbs, 7g Fiber, 5g Protein
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