Roasted Vegetable Medley

• 2 cups Brussels sprouts
• 8 ounces fresh green beans, cut into 2-inch pieces (2 cups)
• 2 cups cauliflower florets
• 2 tablespoons chopped fresh herbs (such as rosemary, basil, and oregano) or 2 teaspoons dried herbs, crushed (such as rosemary, basil, and oregano)
• 14 teaspoon kosher salt
• 18 teaspoon fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons water
• 3 bell peppers, any color seeded and cut into strips

1. Preheat OVEN: 400F
2. Halve any large Brussels sprouts.
3. Place Brussels spouts, green beans, and cauliflower in a shallow roasting pan.
4. Sprinkle with desired herbs, kosher salt, and black pepper.
5. Drizzle with oil and the water.
6. Cover with foil.
7. Bake in a 400 oven for 20 minutes.
8. Remove foil; stir in bell peppers.
9. Bake uncovered for approximately 15 minutes or until vegetables are crisp-tender.
10. Nutrition Facts per serving: 129 cal., 7 g total fat (1 g sat.
11. fat), 0 mg chol., 152 mg sodium, 15 g carbo., 7 g fiber, 5 g pro.

brussels, green beans, cauliflower florets, fresh herbs, kosher salt, ground black pepper, extra virgin olive oil, water, bell peppers

Taken from www.food.com/recipe/roasted-vegetable-medley-290017 (may not work)