Sunday, October 7, 2012


Roasted Veggie Salad

Inspired by the E2 diet.
 
Ingredients
10-16 brussel sprouts, washed & halved
4-6 red potatoes, washed & halved
1 head cauliflower, cut into florets
1 onion, sliced
1 head romaine lettuce, torn
1 can corn or frozen equivelent
1 bell pepper, seeded and chopped
1 can mandarin oranges
 
Veggies
Preheat oven to 475. Place brussel sprouts, cauliflower, potatoes and onions on sprayed baking sheet(s) Bake veggies for 30 minutes and finish for 10 minutes under broiler on high heat. Watch for burning. Allow veggies to cool.
 
Salad
Put romaine in large bowl, cover with roasted veggies. top with corn, pepper, and oranges. Toss with dressing.
 


Who knew brussel sprouts grew like this?!
The {beautiful} finished product!


1 comment:

  1. Hindsight update: I was certain that I didn't like cauliflower, but roasting it (or a change in taste buds from a new eating style over the past 2+ months) made it delicious!

    ReplyDelete

Speak Your Piece