Roasted Winter Vegetables - 9.6g Carbs, 4.3g Fiber, 0.5g Sugar
From: SparkPeople user CHEF_MEG
By roasting these hearty winter vegetables, we soften their strong tastes and bring out their natural sweetness.
Prepare: 15 min
Cook: 30 min
Servings: 8
2 Tbsp olive oil
1 head cauliflower, broken into florets
2 small fennel bulbs, sliced (white parts only)
2 cups Brussels sprouts, about 10 oz, ends trimmed, outer leaves removed, and cut into quarters
2 cloves garlic, sliced
1 Tbsp dried thyme
1/4 tsp black pepper
1 lemon, zested and juiced
Preheat the oven to 425 degrees.
Heat the oil in a large oven-safe saute pan. Saute the cauliflower over high heat, stirring constantly, for five minutes.
Add the fennel and cook for 3-4 minutes. Add the Brussels sprouts, thyme, pepper, and garlic; saute for 2 minutes.
Transfer the pan to the oven to roast for 25 minutes, stirring every 10 minutes. Sprinkle with lemon zest and juice.
Tips - -
Note: You can use any combination of these three vegetables in this recipe.
Fennel has a mild licorice flavor, and it becomes very sweet when roasted. You can save the fronds for use as garnish or in salads, but discard the tough green stems.
To prep the fennel, slice off the root end, then remove the stems. Slice in half from root to tip, remove the tough inner core, and slice into half-moons.
To prep fresh Brussels sprouts, rinse them well, then slice off the ends, remove the outer layers, and cut into quarters. Rinse again to remove any residual dirt.
Serve warm.
Makes: eight 1 cup portions (= 2 servings of vegetables)
Servings: 8
Nutrition per Serving: 74.7 Calories, 3.7gTotal Fat, 0.5g Saturated Fat, 0.4g Polyunsaturated Fat, 2.5g Monounsaturated Fat, 0mg Cholesterol, 48.5mg Sodium, 503.6mg Potassium, 9.6g Total Carbs, 4.3g Dietary Fiber, 0.5g Sugars, 3.2g Protein
Posted by: chefgloria1030@yahoo.com
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