Friday, May 1, 2015

Roasted Veggie Medley with Pine Nuts

Roasted Veggie Medley with Pine Nuts

1 lb broccoli, cut into florets
1 lb cauliflower, cut into florets
3 Tablespoons grapeseed oil...
3 Tablespoons pine nuts
5 large garlic cloves, thinly sliced
Onion Salt, to taste
Seasoning Salt, to taste
1/4 cup shredded Monterey Jack cheese
1 lemon
Bacon bits, optional

Preheat oven to 400F. Place veggies in a single layer in large baking pan (15 x 13). Set aside.

In a medium skillet, heat oil over medium heat. Add nuts and garlic then cook and stir for 1 to 2 minutes until nuts are golden brown. Using a slotted spoon, transfer nuts and garlic to a small bowl. Pour oil from skillet onto veggies. Lightly sprinkle with onion salt and seasoning salt then toss to coat.

Roast for 10 to 15 minutes or until crisp-tender. Sprinkle with nuts, garlic, bacon bits and shredded cheese. Put under broiler until cheese is melted. Remove. Serve with lemon slices or squeeze a bit of lemon on top! ~ Enjoy!!

Serves: 4
Per serving: Approximately 155 calories, 11 g fat, 1 g saturated fat, 0 mg cholesterol, 115 mg sodium, 11 g carbs, 5 g fiber, 8 g protein.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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