PREP: 20 minutes | COOK: 20 minutes | YIELD: 7 x ½-cup servings
The definition of fast food is roasted vegetables. Chop, dress and pop in the oven. In just 20 minutes, you’ve got an elegant side that is the perfect complement to a wide variety of mains.
1 lb (454 g) Brussels sprouts, trimmed with outer leaves removed, thinly sliced
2 large leeks, white and light green parts only, rinsed well, thinly sliced
1 Tbsp (15 ml) extra virgin olive oil
1 tsp (5 ml) herbes de Provence
¼ tsp (1.25 ml) each sea salt and freshly ground black pepper
Preheat the oven to 425°F (220°C). Toss all ingredients together on a baking sheet and spread out in a single layer. Roast in oven for about 20 minutes, stirring halfway through, or until soft and caramelized.
NUTRITIONAL VALUE PER SERVING:
Calories: 61 | Calories from Fat: 21 | Protein: 3 g | Carbs: 11 g | Total Fat: 2 g | Saturated Fat: 0.3 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 55 mg | Cholesterol: 0 mg
