Herbed Roasted Veggie Salad

This satisfying salad is packed with meaty vegetables like Brussels sprouts, broccoli, and carrots.

TOTAL TIME: 0:35

PREP: 0:15

LEVEL: Easy

SERVES: 8

Ingredients

• 1 lb. broccoli florets
• 1 lb. carrots, cut into 1-inch wedges
• 1/2 c. olive oil
• 1 lb. Brussels sprouts, trimmed and halved
• 3 medium shallots, sliced
• 1 c. fresh cilantro, finely chopped
• 1/2 c. fresh mint, finely chopped
• 3 tbsp. fresh lemon juice

Directions

1. Preheat oven to 450 degrees F. Toss broccoli, carrots, 1/4 cup oil and 1/4 teaspoon salt; arrange in single layer on large rimmed baking sheet and roast 10 minutes. Toss Brussels sprouts, shallots, remaining, 1/4 cup oil and 1/4 teaspoon salt. Arrange in single layer on another large rimmed baking sheet; add to oven with other vegetables. Roast 20 minutes or until all vegetables are tender and golden brown, stirring once halfway through. (Vegetables can be roasted up to 1 day ahead. Cool slightly; cover and refrigerate.)
2. Meanwhile, stir together cilantro, mint, lemon juice, and 1/8 teaspoon salt.
3. Toss vegetables with herb dressing. Serve warm or at room temperature.

About 190 cals, 4 g protein, 15 g carbs, 14 g fat ( 2 g sat), 6 g fiber, 250 mg sodium.