By Chef Meg Galvin, Healthy Cooking Expert at SparkPeople.com
By roasting these hearty winter vegetables, we soften their strong tastes and bring out their natural sweetness.
Minutes to Prepare: 15
Minutes to Cook: 30
Number of Servings: 8
- Servings Per Recipe: 8
- Total Fat: 3.7 g
- Calories: 74.7
- Cholesterol: 0.0 mg
- Sodium: 48.5 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 4.3 g
- Protein: 3.2 g
2 tablespoons olive oil
1 head cauliflower, broken into florets
2 small fennel bulbs, sliced (white parts only)
2 cups Brussels sprouts, about 10 ounces, ends trimmed, outer leaves removed, and cut into quarters
2 cloves garlic, sliced
1 tablespoon dried thyme
1/4 teaspoon black pepper
1 lemon, zested and juiced
Preheat the oven to 425 degrees F.
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; sauté for 2 minutes.
Transfer the pan to the oven to roast for 25 minutes, stirring every 10 minutes. Sprinkle with lemon zest and juice.
Serve warm. Makes eight 1 cup portions (=2 servings of vegetables).
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SparkPeople Healthy Cooking Expert Meg Galvin is a World Master Chef, culinary instructor, and the author of " The SparkPeople Cookbook: Love Your Food, Lose the Weight." A farmer's daughter and marathon runner, she lives in northern Kentucky with her husband and three teenage sons.