What could be more wholesome or gratifying than fresh produce like cauliflower, green beans, and Brussels sprouts? A tasty assortment of cooked vegetables is presented here. Enjoy and treat yourself well!
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 8 ounces fresh green beans, trimmed and cut into 2-inch pieces
- 2 cups Brussels sprouts, trimmed and cut in half if large
- 2 cups cauliflower florets
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons water
- aluminum foil
- 3 red bell peppers, seeded and cut into strips
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
- Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.
- If you’re using dried herbs, use 2 teaspoons total of mixed dried herbs.
Reviews
I forgot to read the cook’s note and a so all the dried spices may have been heavy for some, but I liked it “spicey”. I omitted red peppers and added zucchini, yellow squash and leftover cooked red potatoes because I had them in the good intention drawer, served it with some leftover steak-yum!
I chose not to cover with foil and I’m glad I didn’t. I would have still liked even more roast on the veggies but the green beans were starting to get overcooked so I pulled them. I also recommend scaling back on the red bell. Overall a good recipe that stood apart due to the fresh herbs.