Ingredients
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8 ounces fresh green beans, trimmed and cut into 2-inch pieces
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2 cups Brussels sprouts, trimmed and cut in half if large
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2 cups cauliflower florets
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2 teaspoons chopped fresh rosemary
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2 teaspoons chopped fresh basil
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2 teaspoons chopped fresh oregano
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¼ teaspoon kosher salt
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⅛ teaspoon freshly ground black pepper
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2 tablespoons extra-virgin olive oil
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2 tablespoons water
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aluminum foil
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3 red bell peppers, seeded and cut into strips
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
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Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.
Cook's Note:
If you're using dried herbs, use 2 teaspoons total of mixed dried herbs.
Nutrition Facts (per serving)
93 | Calories |
5g | Fat |
11g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 93 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Sodium 102mg | 4% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 5g | 16% |
Total Sugars 4g | |
Protein 3g | 6% |
Vitamin C 123mg | 137% |
Calcium 41mg | 3% |
Iron 1mg | 7% |
Potassium 425mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.