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Home > Health Knowledge Base > Recipes for Health > Roasted Vegetable Medley

Consider the following vegetables for your garden this year. Make sure all vegetables are organic.

Roasted Vegetable Medley

Consider the following vegetables for your garden this year. Make sure all vegetables are organic.

PREP: 25 minutes
BAKE: 35 minutes
OVEN: 400F
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