Name: Roasted Peppers and Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 medium head cauliflower, broken into florets; 2 medium sweet red peppers, cut into strips; 2 small onions, cut into wedges; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon grated Parmesan cheese; 1 tablespoon minced fresh parsley

Caramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are just right with nearly any main course. —Cheryl Wilt, Eglon, West Virginia

Test Kitchen Approved

Roasted Peppers and Cauliflower

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Yield: 6 servings

Prep: 10 min

Cook: 30 min

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Ingredients

1 medium head cauliflower, broken into florets
2 medium sweet red peppers, cut into strips
2 small onions, cut into wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon grated Parmesan cheese
1 tablespoon minced fresh parsley

Text Ingredients

Directions

Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes.

Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

Nutrition Facts

2/3 cup: 88 calories, 5g fat (1g saturated fat), 1mg cholesterol, 243mg sodium, 10g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic exchanges: 2 vegetable, 1 fat.

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