Hearty Roasted Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups fresh Brussels Sprouts, root ends trimmed1 medium Red Bell Pepper, coarsely chopped1 small Jalapeno Pepper, chopped1 large Leek or roasting onion (bulb plus 4"-5" of the green stalk), coarsely chopped3 medium Carrots, coarsely chopped3 large Celery stalks, coarsely chopped10 cloves Garlic, quartered2 medium vine-ripe Tomatoes, cut into eighths2-3 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 OilSea 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.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user HEIDICASS.
Nutritional Info 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
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