Roasted Vegetable Antipasto - 10g Carbs, 4g Fiber, 0g Added Sugar
From: EatingWell - November/December 2012
A zesty vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop. If you can't find small carrots, halve larger ones crosswise then quarter lengthwise. Serve this vegetable antipasto as a side dish or appetizer.
Nutrition Profile - -
Low calorie | Low carbohydrate | High fiber | Low saturated fat | Low cholesterol | Low sodium | Heart healthy | Healthy weight | Gluten free |
Active Time: 45 min
Total Time: 1 hour
Servings: 6
Serving Size: about 3/4 cup each
12 medium Brussels sprouts
4 tsp extra-virgin olive oil PLUS 2 Tbsp , divided
1 large fennel bulb, halved, cored and cut into 1/4-inch wedges
12 very small, thin carrots (8 ounces)
1 large beet, preferably golden, sliced into 1/4-inch rounds
1 tsp kosher salt, divided
1 large clove garlic, minced
2 Tbsp lemon juice
1 tsp capers, chopped
1 anchovy fillet, minced (optional)
Position racks in upper and lower thirds of oven; preheat to 425°F.
Trim and halve Brussels sprouts; toss with 1 teaspoon oil in a medium bowl. Spread in a single layer on half of a large baking sheet. Toss fennel in the bowl with another 1 teaspoon oil; spread on the other half of the pan. Toss carrots in the bowl with another 1 teaspoon oil and spread on half of a second baking sheet. Toss beet slices with another 1 teaspoon oil; spread on the other half of the pan. Sprinkle the vegetables with 1/2 teaspoon salt.
Roast the vegetables, stirring once halfway through and rotating the baking sheets top to bottom and front to back, until soft and beginning to caramelize, 25 to 30 minutes. Arrange on a serving platter.
Meanwhile, mash garlic and the remaining 1/2 teaspoon salt in a small bowl with the back of a spoon until a paste forms. Add lemon juice, capers and anchovy (if using). Whisk in the remaining 2 tablespoons oil; drizzle over the vegetables.
Tips & Notes
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
Servings: 6
Serving Size: about 3/4 cup each
Nutrition per Serving: 117 Calories, 8g Fat, 1g Sat, 6g Mono, 0mg Cholesterol, 10g Carbs, 4g Fiber, 0g Added Sugars, 2g Protein, 252mg Sodium, 426mg Potassium
Nutrition Bonus: Vitamin A (126% daily value), Vitamin C (57% dv)
Carbohydrate Servings: 1/2
Exchanges: 2 vegetable, 1 1/2 fat
Posted by: chefgloria1030@yahoo.com
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