Hope everyone had a wonderful week. If you are anywhere in Virginia you know that the weather is amazing! Lovin' it! Oh yeah, back to what I was doing. So today is a recipe some may want to wait for the winter to use, mostly because it will cause you to turn on the oven. Others, where it's nice weather or just have great a/c won't mind so much lol! Today I'm going for a side dish. Have used it many times, love the way the vegetables turn out. And trust me when I tell you it's an easy one, always makes it a favorite. I found the recipe in a Clean Eating magazine Jan/Feb 2009. They are called LeAnn's Baked Vegetables. I didn't keep the whole magazine and I'm not sure who LeAnn is, but I'm thinking I remember the article and it was about LeAnn Rhymes. I'm not sure so don't hold me to that. I did go to the Clean Eating Magazine and try to find out for sure but wasn't able to find much from that far back. Anyway LeAnn did a great job on these veggies, enjoy them as we did! Have a great weekend.
LeAnn's Baked Vegetables
8-10 Brussels sprouts, halved
12-14 baby carrots, cut into small pieces
2 potatoes, diced
1/2 white onion, chopped (I used vidalia but I use them in everything!)
2-3 Tablespoons extra virgin olive oil
Sea salt and pepper, to taste
Olive Oil cooking spray
Preheat oven to 350°. In a large bowl combine Brussels sprouts, baby carrots, potatoes and onions. Drizzle with Olive Oil. Then mix in sea salt and pepper.
Lightly mist an 8x8 cooking pan with cooking spray and spread mixture onto pan. Bake for 20-40 minutes or until the vegetables are crispy on the outside and soft on the inside.
(I have the nutritional information if anyone would like it!)
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