Prism Veggies
A fantastic way to get your veggies in! Just simple ingredients, a healthy and colorful side dish!
Ingredients
- 2 red bell peppers, seeded and cut into bite-size pieces
- 3 carrots, peeled and sliced on the diagonal
- 2 yellow bell peppers, seeded and cut into bite-size pieces
- 2 cups green beans
- 2 cups purple cabbage, sliced
- 1 tablespoon balsamic vinegar
- kosher salt, to taste
- freshly-cracked black pepper, to taste
Instructions
- Preheat the oven to 425 degrees.
- LIne a baking sheet with foil for easy cleanup.
- Toss each vegetable separately in about 1 tablespoon of oil with salt and pepper to taste. This can be done in a bowl, one by one, or in a zip-top bag. It will keep the vegetables from bleeding onto each other.
- Place the vegetables on the baking sheet, grouping each veggie together, rather than mixing them together.
- Bake in the oven for about 30 minutes, or until the vegetables are fork tender.
- Remove from the oven and plate them in order according to the prism color: red pepper, carrots, yellow pepper, green beans, purple cabbage, and sweet potatoes on the end.
- Serve warm and enjoy!
Notes
The nutrition chart is calculated with 1 teaspoon black pepper, 2 tablespoons oil, and 3 teaspoons kosher salt.
Nutrition Facts
Prism Veggies
Amount per Serving
Calories
110.59
% Daily Value*
Fat
3.86
g
6
%
Saturated Fat
0.55
g
3
%
Polyunsaturated Fat
0.49
g
Monounsaturated Fat
2.61
g
Sodium
747.03
mg
32
%
Potassium
438.2
mg
13
%
Carbohydrates
18.39
g
6
%
Fiber
3.92
g
16
%
Sugar
5.87
g
7
%
Protein
2.22
g
4
%
Vitamin C
92.66
mg
112
%
Calcium
46.26
mg
5
%
Iron
1.06
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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