Roasted Vegetables 3 Ways
Vegetables are very nutrient dense, which means more nutrients for the amount of calories. That being said, most people don’t enjoy vegetables, which is usually tied to the bitterness. I’ve provided three recipes with added spices, sauces, and fats to add flavor and cushion the bitterness.
Buffalo Blue Cheese Brussels Sprouts
Ingredients:
1 lb. brussels sprouts, trimmed and halved
1/4 cup Noble Made Buffalo Sauce
2 tbsp. crumbled blue cheese
Directions:
1. Preheat oven to 425 degrees F. Line a baking sheet with foil.
2. Toss brussels sprouts with buffalo sauce in a medium bowl until fully covered. Place brussels sprouts on pan.
3. Once preheated, bake for 20 minutes or until browned. Take sheet out of oven and top with blue cheese.
Everything Bagel Sweet Potatoes
Ingredients:
1 lb. sweet potatoes, cubed.
3 tbsp. olive oil
Everything bagel seasoning to taste
Directions:
1. Preheat oven to 425 degrees F. Line baking sheet with foil.
2. Lay out cubed sweet potato on sheet. drizzle with olive oil and season with everything bagel seasoning.
3. Bake for 20 minutes or until browned.
Italian Roasted Vegetables
Ingredients:
8 ounce baby bella mushrooms, halved
12 ounce baby white potatoes, halved
2 zucchini, sliced into 1/2 inch pieces
3 tbsp. olive oil
2 garlic cloves, minced
1/2 tbsp. dried oregano
1 tsp. dried thyme
Directions:
1. Preheat oven to 425 degrees F. Line baking sheet with foil.
2. Place vegetables and garlic in a mixing bowl. Toss in olive oil. Add spices.
3. Lay out vegetables on sheet pan and put in oven. Cook for 20-25 minutes, until browned but tender.
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