Roasted Low-Carb Vegetables

• Green Pepper (cut into 1-inch chunks)
• Broccoli and Cauliflower (cut into 1 to 1-1/2 in diameter individual florets)
• Green Beans (remove stems)
• Onions (cut into 1 ½ -inch wedges, and break apart into individual layers)
• Zucchini/Summer squash (cut into 1-inch chunks)
• Olive Oil
• Salt and Pepper
• Thyme and Oregano if desired

1. Preheat oven to 425 and cut vegetables.
2. In a big bowl, sprinkle/spritz with olive oil, salt, pepper, thyme, and oregano.  Toss to coat evenly.
3. Spread vegetables on baking sheet in one layer.  Place on middle or top rack.
4. Check on them after 10 minutes to see if they are cooked well on the underside.  If they are, take out, flip over, and cook for approximately 5 minutes more. Taste to see if they are to your liking 😊

Cauliflower Garlic Mashed Potatoes

(makes approximately 4 servings)

• 1 head of cauliflower
• 1/8 tsp fresh ground pepper
• 1 Tbsp of cream cheese, softened
• ½ tsp minced garlic
• 1/8 tsp bullion or ½ tsp salt
• ¼ cup grated Parmesan

1. Cut cauliflower into florets
2. Steam cauliflower florets until tender.
3. Let florets cool and squeeze/ring out extra water using clean kitchen towel or thick paper towel.
4. In bowl using blender, or in a food processor, puree the cauliflower with the cream cheese, parmesan, garlic, bullion/salt, and pepper until almost smooth.

Baked Brussel Sprouts

• 1 lb Brussel sprouts
• 2 Tablespoons olive oil
• ½ teaspoon salt
• 1/4 -1/2 teaspoon fresh ground pepper

1. Preheat oven to 400 degrees.
2. Trim ends of Brussel sprouts and remove yellow leaves.
3. Place Brussel sprouts, olive oil, salt, and pepper in bowl and mix until coated well.
4. Pour onto a baking sheet and place in center oven rack.
5. Roast in preheated oven for 30-45, stirring every 5-10 minutes for even browning.
6. Brussel sprouts are done when dark brown on outside.