Roasted Vegetables Tricolore : A Colourful Dish

Anne Aobadia has recently produced this wonderful dish and named it 'Roasted Vegetable Tricolore', and you can see why. It really is a beautiful, and most colourful, side dish. So easy-to-make with lots of good flavour, and you can choose to serve it with either meat, chicken or fish ... but perhaps if you just like vegetables, enjoy the dish by itself. The choice, dear reader, is always yours.

Ingredients

Serves Four
6g carb per serving
300 g brussels sprouts
150 g cherry tomatoes
150 g mushrooms
2⁄3 teaspoon sea salt
1⁄3 teaspoon ground black pepper
2⁄3 teaspoon dried rosemary or dried thyme
80 ml olive oil

Please see the cooking instructions here

I always have mushrooms in the house and incorporating them in this recipe idea is such a lovely suggestion ...

Mushrooms "are a good source of the many B Vitamins which help provide energy by breaking down proteins, fats and carbohydrates, and play a key role in the nervous system ...

Importantly, in the absence of sunlight or supplements, eating mushrooms is a good way to up your vitamin D levels. They are the only vegetarian food source of vitamin D, because ergosterols in mushrooms convert to vitamin D when exposed to light. There is always strong feelings and thoughts about Vitamin D deficiency, which is thought to be quite widespread in Britain.

Research also suggests that mushrooms may have anti-cancer properties, thanks to their rich array of phytochemicals and unique nutrient profile" ...

Read more about the nutritional value of mushrooms here

I hope you may enjoy this side dish recipe suggeston soon ...

All the best Jan