Hey friends! I'm here with a recipe today for some delicious roasted veggies! I'm pretty good at making dinner….but I'm not always as good at getting a side of veggies going. Anyone else like me?
Sometimes I get bored of my usual go-to easy veggies, or I just forget in my efforts of making the main dish and then I just want to sit down and eat. First world problems, right??
Anyhow, I discovered a delicious combo of roasted veggies with Italian seasoning from Jo Cooks….If you know me, I'm not good at following recipes, so I added a few things to it and I added a drizzle of balsamic glaze over them before serving – mmmm – out of this world….so good! I'm obsessed with balsamic glaze lately. Serve with a side of grilled chicken or other lean protein.
Anyhow, this is easy to whip up and bakes for about 20-ish minutes. It's a tasty way to get in lots of veggies in your day. Perfect fall colors for this time of year too! 🙂
- 7 large Brussel sprouts (250 g), quartered (removing any bad outer leaves & slicing off any of the bottom that is needed)
- Half head of cauliflower (250 g), cut into bite size pieces
- 1 large orange bell pepper (200 g) , cut in 1 inch pieces
- 1 (8 ounce) package mushrooms, cut in half
- 3 medium size tomatoes (280 g), quartered or cut into large bite size pieces (I like on the vine. You can also use whole grape/cherry tomatoes)
- 10 cloves garlic, peeled and cut into small bite size pieces
- 2 tablespoons olive oil, divided (see note)
- Salt & pepper to taste
- 1 tablespoon Italian seasoning
- Optional: Balsamic glaze for serving
Preheat over to 400 degrees F. Line 2 large cookie sheets (11×17″) with foil and lightly spritz with spray grease.
In a large bowl combine all vegetables (unless using sliced medium size tomatoes, keep those set aside). Toss with 1 1/2 tablespoons of the olive oil (reserve the other half tablespoon for the sliced tomatoes, or if you're using whole grape/cherry tomatoes then add all all 2 tablespoons), Italian seasoning, salt & pepper. Stir until it's all well coated in the oil and seasoning.
Dump veggies on the two baking sheets. If you're using sliced tomatoes, evenly place those on the baking sheet and using a basting brush, brush them with the remaining 1/2 tablespoon olive oil (this helps them not burn while roasting). Also sprinkle the sliced tomatoes with salt and pepper.
Bake for 20-25 minutes or until the veggies have reached the desired texture. Shake pan around to stir the veggies at about 10 minutes, then again at 20 and see if you need the extra 5 minutes.
Serve with a drizzle of balsamic glaze if desired (not included in MFP macros)
“Biceps After Babies Italian Roasted Vegetables”
Cal 121 C 14.3 g F
5.8 g P 4.5 g
PRO TIP: Serving size is 1/5 of the recipe. Since
cook times vary and other factors can affect the weight of your food.
You can weigh the cooked weight of the recipe in grams and subtract
the weight of the pan and divide that by 5 to see how many grams one