Chef Meg's Roasted Winter Vegetables

By , SparkPeople Blogger
By roasting these hearty winter vegetables, we soften their strong tastes and bring out their natural sweetness.


 
Minutes to Prepare: 15
Minutes to Cook: 30
Number of Servings: 8

Nutritional Info
  • Servings Per Recipe: 8
  • Total Fat: 3.7 gCalories: 74.7
  • Cholesterol: 0.0 mg
  • Sodium: 48.5 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.2 g

Ingredients


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

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).

Get the full recipe here.
 
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What is your favorite winter vegetable recipe?