Here’s a great way to use up any leftover vegetables sitting in your refrigerator. If you don’t have the vegetables used here, feel free to substitute any sturdy veggie you have on hand, such as carrots, fennel, parsnips, eggplant, and cauliflower.
Roasting deepens and intensifies the inherent sweetness of vegetables; so don’t be surprised if this becomes a new family favorite!
Prep time: 15 minutes
Cook time: 40-45 minutes
1 lb. bag mini sweet peppers, seeded and cut in half
1 lb. Portobello mushroom caps, sliced
1 large red onion, sliced
1 lb. Brussels sprouts, trimmed and cut in half
2 t. garlic powder
2 t. Herbs de Provence (or Italian seasoning)
2 T. extra virgin olive oil
2 T. balsamic vinegar
Sea salt and black pepper, to taste
You will love what the olive oil and balsamic vinegar does to these vegetables. This recipe may have the most anti-veggie person thinking twice.
Until next time
Be fit, be strong, eat your veggies
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