Roasted Winter Vegetables

By Chef Meg Galvin, Healthy Cooking Expert atSparkPeople.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

Nutritional Info

  • 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

Ingredients
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


Directions
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).


Related links:
Turn Winter Vegetables into Tasty Recipes
Roasted Root Veggies
Better Butternut Squash Recipes


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.