Roasted Vegetables With Protein

by | Aug 15, 2020 | Dinner, Recipes

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ROASTED VEGETABLES WITH PROTEIN

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Course Main Course
Cuisine American
Servings 4 SERVINGS

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword protein