Roasted Vegetables

Tags: Asparagus, Assorted Bell peppers, Balsamic vinegar, Brussels Sprouts, Button Mushrooms, Canola oil, Fresh Parsley, Fresh Rosemary, Fresh Sage, Fresh thyme, garlic, Ground black pepper, roasted vegetables, salt

Many of the delicious veggie side dishes can be made ahead, which frees up stovetop or oven space and gives the flavors a chance to meld.

 

Preparation time  20 minutes
Total time  1 Hour
Yields  6 Cups

Ingredients

Brussels Sprouts, trimmed and halved  2 Cups
Asparagus cut into 1 inch pieces 2 Cups
Button Mushroom pieces 2 Cups
Assorted Bell pepper cubes or slices 2 Cups
Fresh Parsley minced 1 tsp
Fresh Sage minced 1 tsp
Fresh Rosemary minced 1 tsp
Fresh thyme minced 1 tsp
Garlic grated 1 tsp
Balsamic vinegar 2 Tablespoon
Canola oil 1 Tablespoon
Salt & Ground black pepper to taste

 

Method

1. Preheat oven to 450 degrees.
2. Mix Brussels sprouts, asparagus, mushrooms, bell peppers, sage, parsley, rosemary, thyme, garlic and canola oil in a large bowl.
3. Season generously with salt and fresh ground black pepper.Arrange the veggie mixture on a baking pan in double layer.
4. Roast veggie mixture 15 min,stir.Continue roasting about 15 min,until starting to brown.
5. Transfer to a serving bowl.Add balsamic vinegar and season to taste with salt and freshly ground black pepper.

 

Nutrition

Each 4 oz serving contains 120 calories,18 g carb,2 g protein,5 g fat,0 mg cholesterol,35 mg sodium