Roasted vegetables Tricolore
Gorgeously colorful. Brimming with flavor. This roasted veggie trio is low-carb music to our mouths. Enjoy it with meat, chicken or fish. A standing ovation is in order!
USMetric
servingservings
Ingredients
- 1 lb 450 g Brussels sprouts
- 8 oz. 225 g cherry tomatoes
- 8 oz. 225 g mushrooms
- 1 tsp 1 tsp sea salt
- ½ tsp ½ tsp ground black pepper
- 1 tsp 1 tsp dried rosemary or dried thyme
- ½ cup 125 ml olive oil
Nutrition
Liberal low carb
Per serving
Net carbs: 11 % (6 g)
Fiber: 4 g
Fat: 81 % (18 g)
Protein: 8 % (4 g)
kcal: 208
We don't recommend counting calories. Here's why.
Nutritional information based on the USDA National Nutrient Database. Read more
www.dietdoctor.com
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 9" baking dish.
- Add spices and olive oil and mix.
- Bake for 20 minutes or until the vegetables have softened and turned a nice color.
- Serve as a side dish with meat, chicken or fish.
Tip!
You could serve it with a dipping sauce on the side, or customize by adding other vegetables and herbs as well. Have fun!
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