Roasted Vegetable Medley

With the start of Lent comes the start of meatless Fridays. Dinners like the Crock Pot Parmesan Chicken I shared the other day are going to be missed on Fridays, but that’s not to say dinner still can’t be delicious. Out with the meat, in with the extra veggies!

For me, a good meatless meal must include lots of vegetables to fill me up. Instead of replacing meat with carbs, vegetables add color and plenty of nutrition.

I don’t buy brussel sprouts often, I seem to forget how much I like them. But they are way up there on my list of favorite vegetables. I have already talked about that here, so we don’t have to talk about it again. 

In the past I have stuck to sauteing brussel sprouts (and most other veggies for that matter), but with proper planning for cooking time, roasting is the way to go…as proven by this meal. I roasted a variety of vegetables, added them to a pile of steamed brown rice, then topped the plate with black beans. 

Lots of colors, lots of flavors and lots of vegetarian yumminess. 
Happy Friday!
Roasted Vegetable Medley
Makes 2-3 servings
4 cups brussel sprouts, trimmed and halved
1/2 cup carrots, sliced
1/2 cup sliced onion
1 tablespoon olive oil
Salt and pepper to taste
1. Preheat oven to 350 degrees. 
2. Spread out all vegetables in an even layer on baking sheet. Brush olive oil across vegetables and sprinkle with salt and pepper. Use a spatula to gently mix-up vegetables. Cover baking sheet with foil.
3. Roast 40-45 minutes, checking half way through to flip vegetables around. 
4. Remove from heat, add more salt and pepper to taste if needed, and serve immediately. 
Serving suggestion: Add to cooked rice, beans or pasta. 


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