Roasted Winter Vegetable Polenta
Ingredients
- 2 lb Brussels sprouts, trimmed and halved
- 1 (12-oz) pkg rainbow baby carrots, halved lengthwise
- 2 (8-oz) pkg baby portobello mushrooms
- ¼ cup olive oil
- 3 cloves garlic, minced
- 1 Tbsp chopped fresh rosemary (or use thyme)
- 2 tsp poultry seasoning
- ¾ tsp kosher salt, divided
- ¾ tsp freshly ground pepper, divided
- ½ cup pine nuts
- 2 cups polenta
- 2 Tbsp butter
- ¾ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Toss together Brussels sprouts, carrots, mushrooms, oil, garlic, rosemary, poultry seasoning, and ½ tsp each salt and pepper in a large bowl.
- Divide vegetables between two large rimmed baking sheets lined with foil; spread in single layers. Roast 30 minutes or until browned and tender, adding nuts during last 5 minutes of cooking.
- Meanwhile, cook polenta according to package directions; stir in butter, and ¼ tsp each salt and pepper.
- Divide polenta among 6 shallow bowls; top with roasted vegetables and nuts. Sprinkle with cheese and, if desired, more rosemary.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
527
|
527
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 16 | 16 |
| Carb (g) | 69 | 69 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 533 | 533 |
Mediterranean Meal Plan
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