These are my very favorite vegetable recipes and most of them are low calorie and so easy.
Asparagus Roasted - (allrecipes.com)
1 bunch thin asparagus spears, trimmed
3 tbls olive oil
1 1/2 tbls grated Parmesan cheese - optional
1 clove garlic, minced - optional
1 tsp sea salt
1/2 tsp ground black pepper
1 tbls lemon juice - optional
NOTE: To remove woody ends, grab stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough
Preheat oven to 426 degrees
Place the asparagus into a mixing bowl, and drizzle with the olive oil.
Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt and pepper.
Arrange the asparagus on a baking sheet in a single layer.
I like to use tin foil for easy clean-up
Bake 10 to 15 min depending on thickness or until tender.
Drizzle with lemon juice just before serving - optional.
Brussel Sprouts Roasted - (The Barefoot Contessa)
Prep Time:10 minutes active Prep Time
Cook Time:40 min
1 1/2 pounds Brussels sprouts ( I have used frozen, thawed and cut in half)
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
NOTE: can also do this with Green Beans
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves if using fresh Brussels sprouts.
Mix them in a bowl with the olive oil, salt and pepper.
Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown the sprouts evenly.
Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Per Serving: Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams
Cauliflower Garlic Roasted - (allrecipes.com)
1 large head cauliflower, separated into florets
2 tbsp minced garlic
3 tbsp olive oil
1/3 cup grated Parmesan cheese
1 tbls chopped fresh parsley
Preheat the oven to 450 degrees
Grease a large casserole dish
Place the olive oil and garlic in a large resealable bag.
Add Cauliflower and shake to mix.
Pour into casserole dish and season with salt and pepper to taste.
Bake for 25 min, stirring halfway through.
Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Green Bean Fries - (slenderkitchen.com)
1 lb green beans, washed and trimmed
1 cup bread crumbs. (can use Panko)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp red pepper flakes
2 egg whites
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Stir together the bread crumbs, salt, pepper, garlic powder, and red pepper flakes. Place in a shallow bowl or plate.
Whisk together the egg whites until frothy
Dip the green beans into the egg whites and then roll in the bread crumbs. Place on the parchment paper in a single layer.
Bake for 15 to 20 min until green beans are nice and crispy, shaking the baking sheet once during cooking.
Serving size is 1/2 cup. 64.7 calories. 7 g of fat. 2 points plus.
Squash - Butternut Squash Roasted - (allrecipes.com)
1 butternut squash - peeled, seeded and cut into 1-inch cubes
2 tbls olive oil
2 cloves garlic, minced
black ground pepper
Optional - For a different taste - add Rosemary, finely chopped.
Preheat oven to 400 degrees
In a large bowl, toss butternut squash with olive oil and garlic and rosemary if using.
Season with salt and pepper.
Arrange coated squash on baking sheet.
Roast until squash is tender and lightly browned
aprox 25 to 30 min
Zucchini Parmesan Crisps - (The Food You Crave: Luscious Recipes for a Healthy Life)
1 lb. zucchini or could use squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)