Roasted vegetables Tricolore

Health Highlights

Gorgeously colorful. Brimming with flavor. This roasted veggie trio is low-carb music to our mouths. Enjoy it with meat, chicken or fish.

Ingredients

454 gm	Brussels sprouts
227 gm	Cherry Tomatoes
227 gm	Cremini (Italian) mushroom
1 tbsp	Salt (sea)
1/2 tbsp	Black pepper (ground)
1 tbsp, ground	Thyme, dried (or dried rosemarg)
8 tbsp	Olive Oil, Extra Virgin

1 Preheat the oven to 400°F (200°C). Rinse the vegetables and peel the outer layer of the Brussels sprouts if needed.
2 Cut the vegetables so they're roughly the same size. Place them in a baking dish.
3 Add spices, pour olive oil on top and mix.
4 Bake for 20 minutes or until the vegetables have turned a nice color.
5 Serve as a side dish with meat, chicken or fish.

Calories 222

Calories from fat 169

Calories from saturated fat 29.8

Total Fat 18.8 g

Saturated Fat 3.3 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.8 g

Monounsaturated Fat 12.7 g

Cholesterol 0

Sodium 1203 mg

Potassium 575 mg

Total Carbohydrate 11.3 g

Dietary Fiber 4.3 g

Sugars 6.1 g

Protein 3.9 g

Vegetables

2.5