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!
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
6 servingservings

Ingredients

  • 1 lb 450 g Brussels sprouts
  • 8 oz. 225 g cherry tomatoes
  • 8 oz. 225 g mushrooms
  • 1 teaspoon 1 teaspoon sea salt
  • ½ teaspoon ½ teaspoon ground black pepper
  • 1 teaspoon 1 teaspoon dried rosemary or dried thyme
  • 8 tablespoons 120 ml olive oil

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C). Rinse and trim all vegetables and peel the outer layer of the Brussels sprouts if needed.
  2. Cut the vegetables so they're roughly the same size. Place in a 9" baking dish.
  3. Add spices and olive oil and mix.
  4. Bake for 20 minutes or until the vegetables have softened and turned a nice color.
  5. 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!

More side dish recipes

3 Comments

  1. DonnaE
    Roasted vegetables are the best thing ever. They make a great (and much healthier) "substitute" for low-carb imitations of carbier foods (desserts, breads, etc.). And I find them every bit as yummy!
  2. IMB
    Where are the ratings for this recipe, please?
    Reply: #3
  3. Apicius
    Ratings are at the top of the page directly under the title. Look for the stars symbol.

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