ROASTED VEGETABLES WITH PROTEIN
Course Main Course
Cuisine American
- 1- pound bag mini sweet peppers cut in half and seeded
- 1- pound Portobello mushroom caps sliced
- 1 large red onion sliced
- 1- pound Brussels sprouts trimmed and cut in half
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 2 tablespoons coconut oil
- 2 tablespoons balsamic vinegar
- sea salt and black pepper to taste
Choice of Protein: 2 15-ounce cans lentils OR 4 salmon fillets
Add peppers, mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Italian seasoning, coconut oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.
Arrange seasoned vegetables on a prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.
Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and set to the side to cool. Serve with your choice of protein.
Salmon Fillets: Coat salmon with coconut oil, salt, and pepper. Place on a baking sheet in the oven and cook for about 20 minutes depending on thickness and desired taste.
Lentils: Pour lentils into a small pot over medium heat. Season with sea salt, black pepper, garlic powder, and cumin powder. Stir well until warm.
