Lunch: Roasted Fall Vegetables

Roasted Fall Vegetables, October 2015

Ingredients

Cooking spray
1 head cauliflower (about 1 lb), cut into small florets
1 lb Brussel sprouts, trimmed and cut in half 
2 cups baby carrots
3 Tbsp olive oil
1/2 tsp salt (optional)
1/2 tsp ground black pepper

Instructions

Preheat the oven to 400 degrees F. Spray a baking sheet with the cooking spray. 
In a large bowl, mix together all ingredients. Pour the vegetables onto the prepared baking sheet. 
Bake on the lower oven rack for 25 minutes.
MAKE IT GLUTEN-FREE: Make sure to purchase gluten-free chicken broth and verify all other ingredients are gluten-free and this dish can be gluten-free.
Choices: 1 Nonstarchy Vegetable, 1 Fat

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