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Winter Veggie Plate

Think veggie forward with your dinner in the colorful plate. While only serving up produce in this one, you will still feel satisfied with tons of fiber and protein!

INGREDIENTS:

1 ½ POUNDS TRI COLOR POTATOES, QUARTERED
1 POUND BRUSSELS SPROUTS, CUT IN HALF
1 LARGE RED BELL PEPPER, CHOPPED
1 MEDIUM RED ONION, CHOPPED
2 MEDIUM ZUCCHINI, SLICED
2 MEDIUM CARROTS, SLICED
1/3 CUP non GMO CANOLA OIL
¼ CUP CHOPPED FRESH ROSEMARY
2 TSP SALT
1 TSP GARLIC POWDER

DIRECTIONS:

STEP 1:

Preheat oven to 400F.

STEP 2:

Place veggies in a large roasting dish, drizzle with oil. Top with rosemary, salt, and garlic powder. Stir to coat.

STEP 3:

Bake for 40 minutes or until the vegetables are lightly browned and tender.

Servings: 4
Nutrition per Serving: Calories 439, Total Fat 19g, Carbs 60g, Protein 10.5g, Fiber 12g, Sugars 11g

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