Recipe to Try: Roasted Veggie Medley

Become a member | Learn more | Member sign in February 23, 2015 Hungry for more information that will make your weight loss journey easier and fun? "Like" The New Sonoma Diet on Facebook for daily food and eating tips! Recipe to Try: Roasted Veggie Medley Fresh, delicious produce — what could be more healthy or satisfying? Here is a flavorful medley of baked vegetables. Be good to yourself and enjoy! PREP: 25 minutes BAKE: 35 minutes OVEN:400°F MAKES: 4 servings Ingredients: 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 Instructions: Halve any large Brussels sprouts. Place Brussels sprouts, green beans, and cauliflower in a shallow roasting pan. Sprinkle with desired herbs, kosher salt, and black pepper. Drizzle with oil and the water. 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 carb., 7 g fiber, 5 g pro. Members Get More! Sign Up Now! Tomorrow:  The Doable Diet  Enjoying this newsletter? Sign up for other free newsletters. More from The New Sonoma Diet! Connie's Tip of the Day Go for Vegetable Variety Not crazy about Brussels sprouts? Have the green beans at your local market seen better days? Not to worry — you can easily substitute a medley of any Tier 1 vegetables you enjoy. Broccoli, leeks, onions, mushrooms, and asparagus all work especially well. Your Sonoma Diet Tools   500 Recipes   Wine Guide   Online Dietitians   Weight Tracker   Message Boards   Shopping Lists