Roasted Veggies with Chives and Parmesan

I am always looking for interesting ways to put vegetables on the table. I've mentioned in previous blogs how important I think it is to add color to your dinner plates in the winter. It brightens up the meal and makes it more appealing and exciting. 

In this recipe, I decided to mix brussel sprouts, cauliflower, and baby red and purple potatoes for a delicious and colorful side dish. I topped the recipe with fresh chives and grated parmesan and it was absolutely delicious.

The great thing about this recipe is you can count is as your starch and your vegetable! Just make a protein on the side and you have the easiest dinner imaginable!

My superfood of the week is cauliflower. This vegetable happens to be one of the healthiest on the planet! It is loaded with Vitamin C which is required for the growth and repair of all tissues in the body. It also contains Vitamin K which can help prevent inflammatory diseases such as diabetes and colitis. Cauliflower also provides cartenoids which can  prevent the risk of cardiovascular disease and cancer. 

Ingredients:

1 cup. cauliflower florets

1 cup brussel sprouts

6 baby potatoes (I used purple and red)

1 clove grated garlic

2 tbsp. grated parmesan

2 tbsp. chopped chives

1 tbsp. olive oil

1/2 tsp. sea salt

1/2 tsp. black pepper

Directions:

1) Preheat oven to 425 degrees

2) Cut tops off brussel sprouts and cut in halves or fourths depending on size

3) Chop the potatoes into small bite size pieces. (I quartered mine)

4) Combine brussel sprouts, cauliflower, and potatoes on aluminum covered baking sheet

5) Pour tbsp of olive oil, grated garlic, and salt/pepper on vegetables and mix with hands

7) Roast for 20 minutes or until all vegetables are tender

7) Top with chopped chives and parmesan

Enjoy!

*Makes about 2-3 servings