Roasted Winter Vegetables
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Roasted Winter Vegetables calories by ingredient
Introduction
By roasting these hearty winter vegetables, we soften their strong tastes and bring out their natural sweetness. By roasting these hearty winter vegetables, we soften their strong tastes and bring out their natural sweetness.Number of Servings: 8
Ingredients
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2 tablespoons olive oil
1 head cauliflower, broken into florets
2 small fennel bulbs, sliced (white parts only)
2 cups Brussels sprouts, about 10 ounces, ends trimmed, outer leaves removed, and cut into quarters
2 cloves garlic, sliced
1 tablespoon dried thyme
1/4 teaspoon black pepper
1 lemon, zested and juiced
Tips
Note: You can use any combination of these three vegetables in this recipe.
Fennel has a mild licorice flavor, and it becomes very sweet when roasted. You can save the fronds for use as garnish or in salads, but discard the tough green stems.
To prep the fennel, slice off the root end, then remove the stems. Slice in half from root to tip, remove the tough inner core, and slice into half-moons.
To prep fresh Brussels sprouts, rinse them well, then slice off the ends, remove the outer layers, and cut into quarters. Rinse again to remove any residual dirt.
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
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
Member Ratings For This Recipe
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I_AM_EEVIE
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ADGIRL618
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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
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CD3962673
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TRICIAN13
