Roasted Vegetable Medley

[Lady C]

Some folks have a tough time making those veggies more tasty and appealing.
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°F 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.

[gymgirl]

mmmmm, thanks lady C! I'll have to try that but will omit the brussel sprouts. eeeck, can't stand 'em!

I usualy roast zucchini, potatoes, asapragus, but never thought of cauliflower green beans. I've never tried fresh herbs (i used dried when roasting) i don't know why but i always thought the fresh would burn? :confused:

thanks for the reminder i might just roast up some veggies this weekend!

[Lady C]

I've used both dry and fresh. Fresh DOES have more flavor.
Use any combination of veggies you like. Sweet potatoes are great too.

Brussel sprouts are like baby cabbages to me. But then I really like steamed cabbage.