4 servings. Per serving: 214 calories, 6 g protein
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1 pound Brussels sprouts, trimmed and quartered (or any green veggie such as green beans, asparagus, broccoli, etc)
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1 pound carrots, sliced on a diagonal
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2 medium yellow onions, thickly sliced
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3 tablespoons avocado or olive oil
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1 tablespoon cider vinegar
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2 teaspoons garlic powder
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Fine sea salt and freshly ground black pepper
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4 sprigs fresh rosemary
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Preheat the oven to 400°F; place two rimmed baking sheets in the oven as it preheats.
2. In a large bowl, combine the Brussels sprouts, carrots, and onions. Drizzle with the oil and vinegar, sprinkle with the garlic powder, and season generously with salt and pepper; toss until all the ingredients are coated.
3. Divide the vegetables between the hot baking sheets, spreading into a single layer, and tuck in the rosemary sprigs in different spots. Roast until the vegetables are tender and caramelized in 91
spots, 40 to 45 minutes, stirring once or twice during roasting time and switching the baking sheets from top to bottom halfway through. Remove the rosemary sprigs and serve hot, or let cool, cover, and refrigerate to serve cold. (Yield: about 6 cups.)
