Vegetables with Red Bell Pepper Sauce
RoastedRoasted vegetables are also great to keep in the refrigerator and reheat with rice, lentils, put on a quesadilla, sandwich, or make a warm salad.
6 servings
Calories: 272kcal
Ingredients
- 2 cups Brussels sprouts halved
- 1 broccoli head chopped
- 1 Cauliflower head chopped
- 2 cups baby potatoes
Dressing
Spice mix
- 1 tsp thyme
- 1 tsp oregano
- ½ tsp freshly ground pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried chili flakes
- ½ tsp paprika * paprika
Olive oil
Instructions
- Preheat the oven to 400ºF.
- In a bowl or mortar, mix all the ingredients to make the spice mix.
- On a baking sheet put the vegetables that you are roasting, season with the mixture of spices and drizzle with olive oil.
- Put in the oven for 15 minutes, rotate the baking sheet, and leave for 5 more minutes or until they are ready.
- In the meantime make the red bell pepper sauce by mixing all the ingredients in a blender.
- Blend, taste salt and adjust if necessary.
- Serve on a platter and drizzle with the red bell pepper sauce.
Notes
The roasted red pepper can be from a jar.
You can do all the vegetables the recipe calls for or just one.
Nutrition
Serving: 1cup | Calories: 272kcal | Carbohydrates: 25g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 350mg | Potassium: 987mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1039IU | Vitamin C: 175mg | Calcium: 105mg | Iron: 3mg