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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 147.5
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 403.9 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.5 g

View full nutritional breakdown of Hearty Roasted Veggies calories by ingredient
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Hearty Roasted Veggies

Submitted by: HEIDIOHS
Hearty Roasted Veggies

Introduction

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. 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.
Number of Servings: 6

Ingredients

    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.

Directions

Preheat oven to 325 F. Spread 1 Tbsp. of the olive oil on the bottom of a glass casserole dish or other roasting pan. Wash, trim and/or chop all veggies into 1/2" to 1" pieces and distribute them evenly in the dish or pan. Sprinkle toasted pepitas over the veggies (I buy Pepitas raw, in bulk, at a local health natural foods store and toast them in a dry, heavy skillet--no cooking oil is needed for toasting). Add fresh herbs, salt and pepper. Drizzle the remaining 1 Tbsp. olive oil over the top of the veggies and seeds and stir to distribute ingredients. Roast the veggies uncovered for 40 to 50 minutes according to desired doneness. I usually turn off the oven after about 45 minutes, but I keep them in the oven for about 10-15 minutes—this allows the carrots and brussels spouts to get a little more tender without over-cooking the other veggies.

Number of Servings: 6

Recipe submitted by SparkPeople user HEIDICASS.






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