Hearty Roasted VeggiesSubmitted by: HEIDIOHS
IntroductionThis delicious, easy to make dish can be served as a side, but I like to eat it as a meal when I'm just cooking for myself. This delicious, easy to make dish can be served as a side, but I like to eat it as a meal when I'm just cooking for myself.
2 cups fresh Brussels Sprouts, root ends trimmed
1 medium Red Bell Pepper, coarsely chopped
1 small Jalapeno Pepper, chopped
1 large Leek or roasting onion (bulb plus 4"-5" of the green stalk), coarsely chopped
3 medium Carrots, coarsely chopped
3 large Celery stalks, coarsely chopped
10 cloves Garlic, quartered
2 medium vine-ripe Tomatoes, cut into eighths
2-3 tsp. Fresh Oregano (or 1 tsp. dried)
2-3 tsp. Fresh Thyme (or 1 tsp. dried)
1/4 cup toasted Pepitas (shelled Pumpkin Seeds)
2 Tbsp. Extra Virgin Olive Oil
Sea Salt and fresh ground Black Pepper, to taste
(You can use any veggies you like--this recipe is very versatile--but it's good to use veggies with varying textures, and it will be tastier and sweeter if you use onions and garlic.
Number of Servings: 6
Recipe submitted by SparkPeople user HEIDICASS.