Roasted vegetables Tricolore
7 |
40 |
226 |
Ingredients |
Minutes |
Calories |
|
Prep |
Cook |
Servings |
10 min |
30 min |
6
|
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
|
Instructions
- 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.
Nutrition Facts
Per Portion
Calories
226
Calories from fat
168
Calories from saturated fat
23.5
Total Fat
18.7 g
Saturated Fat
2.6 g
Trans Fat
0.0 g
Polyunsaturated Fat
2.1 g
Monounsaturated Fat
13.3 g
Cholesterol
0
Sodium
1202 mg
Potassium
566 mg
Total Carbohydrate
10.7 g
Dietary Fiber
4.2 g
Sugars
3.3 g
Protein
4.0 g
Dietary servings
Per Portion
Energy sources