Specialists from Functional Medicine Los Angeles are always happy to give tips on how to improve healthy breathing practices. Here’s a fantastic recipe to use up any leftover vegetables in your refrigerator. Feel free to use any hardy vegetable you have on hand, such as carrots, fennel, parsnips, and eggplant, in place of the vegetables used in this recipe if you don’t have them.
Roasting deepens and intensifies the inherent sweetness of vegetables; so don’t be surprised if this becomes a new family favorite!
Tip: This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.
Prep time: 15 minutes
Cook time: 40-45 minutes
1 lb. bag of mini sweet peppers, cut in half and seeded
1 lb. Portobello mushroom caps, sliced
1 large red onion, sliced
1 lb. Brussels sprouts, trimmed and cut in half
2 t. garlic powder
2 t. Herbs de Provence (or Italian seasoning)
2 T. extra virgin olive oil
2 T. balsamic vinegar
Sea salt and black pepper, to taste
- Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Add peppers, Portobello mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.
- Arrange seasoned vegetables on a prepared baking sheet in a single layer, being careful not to overcrowd them. Use two large baking sheets, if necessary.
- Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately. Enjoy!