November 24 2016 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Side dish Roasted vegetables Tricolore
Gorgeously colorful. Brimming with flavor. This roasted veggie trio is low carb music to our mouths. Enjoy it with meat, chicken, fish, or why not halloumi or tofu? A standing ovation is in order!
USMetric
servingservings
Ingredients
- 1 lb 450 g Brussels sprouts
- 6 oz. 170 g cherry tomatoes
- 6 oz. (2½ cups) 170 g (600 ml) mushrooms
- salt and ground black pepper to taste
- 1 tsp 1 tsp dried rosemary or dried thyme
- 2 tbsp 2 tbsp olive oil
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Making low carb simple
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse and trim all vegetables and peel the outer layer of the Brussels sprouts if needed. Cut the vegetables so they're roughly the same size.
- Place in a baking dish. Season with salt, pepper, rosemary, and/or thyme. Drizzle with olive oil and mix.
- Bake for 20 minutes or until the vegetables have softened and turned a nice color.
Tip!
You could serve it with a dipping sauce on the side, or customize by adding other vegetables and herbs as well. Have fun!
If you don't care for mushrooms you can omit them.