Try to eat some vegetarian meals every week. Here is one of my favorite vegetarian recipes. I like it for lunch or dinner.
Roasted Vegetable Salad
Makes 4 servings
Preheat oven to 425°F.
1 pound Brussels sprouts
4 cups Broccoli florets (bite size)
1 sweet potato, cut into bite size pieces
3 tsp. olive oil – divided (may use more if not trying to lose weight)
1/8 tsp. cayenne pepper
1 15 ounce can navy beans (1-¾ cups), drained
¼ tsp. ground sumac (may omit if you don’t have it but add lemon juice to taste)
¼ tsp. sea salt
2 Tbsp. finely chopped red onion
¼ cup flat leaf parsley, chopped
¼ cup dried cranberries, preferably unsweetened
¼ cup pumpkin seeds
3 Tbsp. champagne or white wine vinegar
1 Tbsp. horseradish mustard
¼ cup olive oil
Cut ends off Brussels sprouts then cut in half. Coat Brussels sprouts with 1 tsp. olive oil (may use more if not limiting calories). Evenly distribute on a parchment lined baking sheet. Cook at 425° for 15 to 20 minutes or until done, turning after first 10 minutes. Cool to room temperature.
Coat broccoli with 1 tsp. olive oil (may use more if not limiting calories). Evenly distribute on parchment lined baking sheet. Cook at 425° for 10 to 15 minutes or until done, turning every 5 minutes. Cool to room temperature.
Coat sweet potato with 1 tsp. olive oil (may use more if not limiting calories) and cayenne pepper. Evenly distribute on parchment lined baking sheet. Cook at 425° for 20 to 25 minutes or until done, stirring every 10 minutes. Cool to room temperature.
In large bowl mix Brussels sprouts, broccoli, sweet potato, navy beans, sumac, salt, red onion, parsley, cranberries and pumpkin seeds.
To make dressing mix vinegar, horseradish mustard and olive oil in jar. Shake well until smooth. Mix dressing into vegetable mixture. Serve.
Nutritional analysis per serving: 430 calories, 16 g. protein, 15 g. fiber, 22 g. fat, 184 mg. calcium, 283 mg. sodium.
posted on 7/20/2021