Oven Roasted Vegetables
A savory roasted vegetable recipe that's perfect for entertaining.
Mar 24, 2007
Roasted potatoes, Brussels sprouts, shallots and bacon are slow roasted in this delightfully savory vegetable side dish.
This roasted vegetables recipe was adapted from Fine Cooking magazine. Serve with chicken breasts with wine and Ghirardelli chocolate brownies for dessert.
Oven Roasted Vegetables
- 2 lbs. Yukon gold potatoes, scrubbed and quartered
- 2 lbs. Brussels sprouts, washed and trimmed
- 6 large shallots, peeled and halved
- 2 slices turkey bacon, cut into 1-inch strips
- 3 Tbsp. extra virgin olive oil
- 2 tsp. Maldon sea salt or kosher salt
- 1/2 tsp. pepper
- 2 Tbsp. butter, melted
- 2 tsp. lemon juice
Preheat oven to 450 degrees F. In a large mixing bowl, toss together potatoes, Brussels sprouts, shallots, bacon, oil, salt and pepper. Transfer to a 10 x 15 Pyrex dish. Roast 35-40 minutes, stirring several times throughout to ensure vegetables don't get burned. Remove vegetables from oven. Whisk together butter and lemon juice. Pour over vegetables. Serve immediately.
Makes 8 servings.
Per serving: 264 calories, 10 g fat (3 g saturated), 11 mg cholesterol, 39 g carbohydrate, 7 g fiber, 9 g protein, 26% Vitamin A, 191% Vitamin C, 8% calcium, 18% iron
The copyright of the article Oven Roasted Vegetables in Heart Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Oven Roasted Vegetables in print or online must be granted by the author in writing.
