Roasted Winter Vegetables
(59)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
2 tablespoons olive oil1 head cauliflower, broken into florets2 small fennel bulbs, sliced (white parts only)2 cups Brussels sprouts, about 10 ounces, ends trimmed, outer leaves removed, and cut into quarters2 cloves garlic, sliced1 tablespoon dried thyme1/4 teaspoon black pepper1 lemon, zested and juiced
Directions
Preheat the oven to 425 degrees.
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).

Photo credit: PhotoKitchen.net
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 74.7
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 48.5 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.2 g

Member Reviews
  • I_AM_EEVIE
     I was excited to see a recipe with broccoli and carrots as my family LOVES them! However, I was rather disappointed to find that the recipe does not have those ingredients in it. NOTE TO CHEF MEG... please start using the picture that reflects the correct recipe. Thank you. - 1/23/12
  • ADGIRL618
     I LOVE roasting vegetables. Of course I agree with others that it would be nice if the pictures matched. For a quick and easy dish without all the chopping and cleaning you can use the frozen normandy or california blend that has the carrots, broccoli and cauliflower...just rinse first. - 1/23/12
  • JANIS-KARLA
     For an EASY alternative: Toss your favorite veggie combo w/ any bottled vinaigrette dressing (doesn't take much-- my favorite is Balsamic vinaigrette). Saute or oven roast the denser (longer-cooking) veggies 30 min. before adding the more delicate (quickly-cooking) veggies for additional roasting. - 1/31/12
  • CD3962673
     I don't think the picture matches the ingredients- I am certain see carrots and broccoli- - 1/23/12
  • TRICIAN13
     Brussell Sprouts are the one veggie I cannot stand. But, I tried this with some squash, carrots and broccoli--with all the other ingredients. A very easy and changeable recipe. Yummy! - 1/23/12
  • ILUVMYPUGA
     Made it! Came out great. so much flavor - 12/31/11
  • PATRICIAANN46
     I also added some Butternut Squash and the whole family loved it. Thank You. - 11/29/14
  • THLCLARK
     Your picture doesn't match the recipe! - 1/23/12
  • CECTARR
     For folks who don't like the mix of vegetables used just change them up. Roast what you like - 11/15/20
  • NONNAOF2
     I love roasting all varieties of veggies, it is simple and my family loves it too! - 11/29/14
  • LOGOULD
     I LOVE roasted veggies - and the saute definintely help even out the roasting time....however, as many have mentioned here and on other recipes....I do wish that the pictures matched the dish! - 1/23/12
  • SPARKNB
     Also delicious in this recipe (fennel is...okay, not as licorice-flavored when in vegetable (vs. seed) form) is rutabaga, also parsnips, also sweet potatoes, also celeriac, also turnips, also beets, also....Also, you don't need that much oil, or any. Can also sheet-pan this with protein. - 3/5/21
  • BLOND1E
     looks yummy - 2/27/21
  • CORVETTECOWBOY
     Need a better picture - 2/23/21
  • SUNSHINE99999
     Good for us - 2/14/21
  • CHERYLHURT
     Love it! - 12/10/20
  • CD17744865
     Look great - 12/6/20
  • JWINKSLLC
     Just did this with Brussels Sprouts a few days ago. SO good! - 12/1/20
  • WILDKAT781
     love this!!!! - 11/30/20
  • 1CRAZYDOG
     I've learned to NOT look @ the picture and read the recipe, THEN make a determination if I'm going to make it or not. This was a hit in my household, too. - 11/29/20
  • EILEENNP
     I just love roasted vegetables. My husband used to tolerate steamed asparagus but he craves the roasted fresh ones. Thanks for adding others and in combination as well as with some herbs. - 11/29/20
  • SNOOPYPAL2019
     I don't know about anyone else, but I love the green section of fennel. It has a stronger licorice tast than the white par, and I eat it raw, like celery. - 11/29/20
  • JUSTJ2014
     Looks very healthy - 11/29/20
  • JULIJULINN
     Love roastng recipes for the cold weather. - 11/29/20
  • CARD512002
     may have to try this, i have never had fennel so not sure what it even is - 11/29/20



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