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Name: Roasted Mixed Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: not set
Ingredients: olive oil spray; 1/2 pound Brussels sprouts; 1 pound broccoli florets; 1 pound cauliflower florets; 1/2 pound baby carrots cut in half; 1/2 pound asparagus hard ends removed and cut into 2" pieces; 6 cloves garlic minced; 2 tablespoons Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar; 2 teaspoons Bragg Liquid Aminos or low sodium soy sauce; Cooked brown rice optional

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INGREDIENTS

olive oil spray
1/2 pound Brussels sprouts
1 pound broccoli florets
1 pound cauliflower florets
1/2 pound baby carrots ; cut in half
1/2 pound asparagus ; hard ends removed and cut into 2" pieces
6 cloves garlic ; minced
2 tablespoons Dr. Fuhrman's Black Fig Vinegar ; or balsamic vinegar
2 teaspoons Bragg Liquid Aminos or low sodium soy sauce
Cooked brown rice ; optional

INSTRUCTIONS

Preheat oven to 450 degrees.

If serving over rice, cook according to package directions.

To prepare Brussels sprouts, cut off stem base, peel outer leaves and cut a cross 1/4" deep in base of stem. (Or use frozen petite sprouts, which don't need any prep.)

Lightly spray vegetables with olive oil and toss all ingredients, except rice, in a large bowl. Pour into a large baking pan and spread evenly.

Bake for 30 minutes, stirring after 15 minutes. If vegetables begin to get too brown before they are tender, pile them up to keep moist and turn heat down to 350 degrees and finish cooking.

Serve over brown rice, if desired.

NOTES

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Roasted Mixed Vegetables

olive oil spray
1/2 pound Brussels sprouts
1 pound broccoli florets
1 pound cauliflower florets
1/2 pound baby carrots cut in half
1/2 pound asparagus hard ends removed and cut into 2" pieces
6 cloves garlic minced
2 tablespoons Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar
2 teaspoons Bragg Liquid Aminos or low sodium soy sauce
 Cooked brown rice optional

Preheat oven to 450 degrees.

If serving over rice, cook according to package directions.

To prepare Brussels sprouts, cut off stem base, peel outer leaves and cut a cross 1/4" deep in base of stem. (Or use frozen petite sprouts, which don't need any prep.)

Lightly spray vegetables with olive oil and toss all ingredients, except rice, in a large bowl. Pour into a large baking pan and spread evenly.

Bake for 30 minutes, stirring after 15 minutes. If vegetables begin to get too brown before they are tender, pile them up to keep moist and turn heat down to 350 degrees and finish cooking.

Serve over brown rice, if desired.

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Roasted Mixed Vegetables
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Nutrition

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Serving Size: 1 Serving (342g)
Recipe Makes: 6 Servings

Calories: 204
Calories from Fat: 51 (25%)

Amt Per Serving		% DV

	Total Fat 5.6g	7 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 148mg		5 %
Potassium 848.5mg		22 %
Total Carbohydrate 34.2g		10 %
	Dietary Fiber 8.4g	34 %
	Sugars, other 25.8g
Protein 7.8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 204

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