POTLUCK ROAST
Oven-roast almost any vegetables you have on hand—asparagus, broccoli, potatoes, any root
vegetable. Use as a main dish with a small side of protein.
1 BUNCH SMALL CARROTS
4 MEDIUM BEETS, TRIMMED AND QUARTERED
6 BRUSSELS SPROUTS
8 OUNCES CREMINI MUSHROOMS, HALVED
5 SHALLOTS, HALVED
¼ CUP EXTRA-VIRGIN OLIVE OIL
1 TABLESPOON COARSE SALT
BLACK PEPPER
Preheat the oven to 400°F. Spread the vegetables in clusters on a baking sheet. Drizzle with the oil.
Sprinkle with salt and pepper. Roast for about 30 minutes, until the vegetables are tender and
caramelized.
Makes 6 servings.
Per serving: 160 calories, 4 g protein, 17 g carbohydrates, 10 g fat (1.5 g saturated), 1,040 mg
sodium, 4 g fiber