Roasted Veggies

As I’ve mentioned previously, I am pretty much obsessed with broccoli and cauliflower right now.  There is just something about it that I crave!??  Hubby just shakes his head since he doesn’t like many veggies at all, but I just shove a piece of that delicious, crunch veggie in my mouth and smile at him:  More for ME!

We had a good snow here earlier this week, which for this North Country girl, is laughable since I’m used to 12″ being a “good” snow.  Still, the benefit for me is that my company has snow days – whoop!  I was stuck at home with leftover veggies and I wanted something warm so I decided to throw what I had into the oven and voila – lunch!

So filling, so fiber-y (yes, that’s a word), and so very good for you!  Feel free to add any of the veggies you have on hand – roasting them brings out such an amazing flavor!  This could also be a side dish to any protein.

These are a WONDERFUL side dish for Easter Dinner, too!

Ingredients:
2 cups broccoli, cut
2 cups cauliflower, cut
2 cups baby carrots
olive oil spray
Seasonings:  salt, pepper, garlic seasoning and red pepper flakes
Topping:  Grated Parmesan

Preparation:
Preheat oven to 425.

Line a baking sheet with aluminum foil and spray with nonstick spray.

Lay the veggies in a single layer on the baking sheet and then spray with olive oil.

Sprinkle seasonings onto the veggies and toss – sprinkle some more seasonings and then place in the oven.
Roast the veggies for about 25 minutes, turning once about half way through.
The veggies will develop a beautiful brown color.

Remove from the oven and sprinkle with grated Parmesan.

Enjoy!

Nutrition:
Serves – about 3

Calories 85 / Carbs 16g / Fat 1g / Protein 4g / Fiber 5g / Sodium 478mg