Roasted Vegetable Medley

Ingredients

• 2 cups Brussels sprouts
• 8 ounces fresh green beans, cut into 2-inch pieces (2 cups)
• 2 cups cauliflower florets
• 2 tablespoons chopped fresh herbs or 2 teaspoon dried herbs, crushed (such as rosemary, basil, and oregano)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons water
• 3 bell peppers, any color seeded and cut into strips

Directions

1. 1

   Preheat OVEN: 400°F

2. 2

   Halve any large Brussels sprouts. Place Brussels spouts, green beans, and cauliflower in a shallow roasting pan. Sprinkle with desired herbs, kosher salt, and black pepper. Drizzle with oil and the water.

3. 3

   Cover with foil. Bake in a 400° oven for 20 minutes. Remove foil; stir in bell peppers. Bake uncovered for approximately 15 minutes or until vegetables are crisp-tender.

4. 4

   Nutrition Facts per serving: 129 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 152 mg sodium, 15 g carbo., 7 g fiber, 5 g pro.