Roasted Winter Veggies
Makes 10, 1-cup servings
1 pound of fresh Brussels sprouts, trimmed and cut in half
3 large carrots, peeled and cut into 1 inch pieces
½ medium head of cauliflower, cut into small florets (about 4 cups)
2 ½ Tbsp. olive oil
¾ tsp. of salt
1 tsp. freshly ground black pepper
- Heat oven to 425 degrees.
- On a large rimmed baking sheet, place Brussels sprouts and cauliflower. Toss with 2 Tbsp. olive oil, salt and pepper.
- Roast, tossing once, until tender for 20-25 minutes.
Per 1 cup serving:
Carbohydrate: 8.2 grams
Fiber: 3.2 grams
Fat: 3.4 grams
Sodium: 173 milligrams
Recipes provided by Jennifer Duerr, RD, CED, dietician at Sacred Heart Medical Center, Pensacola, Florida.
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