Roasted Winter Veggies

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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


  1. Heat oven to 425 degrees.
  2. On a large rimmed baking sheet, place Brussels sprouts and cauliflower. Toss with 2 Tbsp. olive oil, salt and pepper.
  3. Roast, tossing once, until tender for 20-25 minutes.


Per 1 cup serving:
Calories: 69
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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