Several nights a week in the fall I roast vegetables to go along with whatever else we are having for dinner. One of my favorite ways to prepare vegetables - both for ease and for taste - is to roast them. I put almost any vegetable that is in the bottom of my refrigerator in the cast iron pot for roasting. Below you will see my favorite vegetables to include, but you should feel free to experiment. Not only do I love this dish, but my children do, too!

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Ingredients

1 medium onion, peeled and sliced

2 garlic cloves, peeled and minced

1 cup (about 10 ounces) Brussels sprouts, peeled and sliced

1 cup broccoli, chopped

1 cup of fresh string beans

3 medium carrots, peeled and then sliced thinly

1/2 medium sweet potato, peeled and then sliced thinly

2 T. olive oil

Salt to taste

Preheat the oven to 450 F°. Break the onion slices apart into rings and add to the garlic and other vegetables and sprinkle with salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil, and spread out evenly in a thick skillet or non-stick baking dish. Bake for about 15 or 20 minutes, or until the vegetables are lightly browned and tender, stirring once or twice as they roast. The green beans should be cooked through but not soft! Serve hot as a side dish.

Nutritional information per serving

164 calories
8 g total fat
(1 g saturated fat)

23 g carbohydrate
7 g fiber
4.5 g protein

Portions:
2 Vegetable, 1 Extra