Roasted Mixed Vegetables
Description
Instead of an old-school green bean casserole, try this simple and tasty recipe for roasted cauliflower, Brussels sprouts, beans, and bell peppers at your Thanksgiving table.
Ingredients
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8 ounces fresh green beans, trimmed and cut into 2-inch pieces
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2 cups Brussels sprouts, trimmed and cut in half if large
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2 cups cauliflower florets
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2 teaspoons chopped fresh rosemary
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2 teaspoons chopped fresh basil
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2 teaspoons chopped fresh oregano
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1/4 teaspoon kosher salt
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1/8 teaspoon freshly ground black pepper
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2 tablespoons extra-virgin olive oil
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2 tablespoons water
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aluminum foil
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3 red bell peppers, seeded and cut into strips
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
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.
3
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.