Roasted Artichoke, Potato, Mushrooms and Red Pepper
Roasted Artichoke, Potato, Mushrooms and Red Pepper
With asparagus, yellow zucchini, baby romaine and avocadoServes 2 incredibly healthy meals
Ingredients
- 2 small artichokes, outer leaves removed, cut in quarters, remove fuzzy heart removed
- 2 medium potatoes, cut into bite-sized pieces
- 8 shitake mushrooms, stems removed
- 1 red bell pepper, seeds removed and julienned
- 3 tablespoons of olive oil
- Salt and cayenne pepper, to taste
- 8 asparagus spears
- 1 yellow zucchini, cut into ½ -inch pieces
- ½ stick grass-fed butter, melted for the artichoke
Instructions
- Preheat your oven to 400° degrees. Clean the artichokes by removing the tough outer leaves. Cut them into halves or quarters and remove the fuzzy choke. Soak them in lemon water to prevent browning.
- Wash and cut the potatoes into bite-sized pieces. Leave the mushrooms whole. In a large bowl, combine the artichokes, potatoes, mushrooms, and red peppers, olive oil, salt, cayenne pepper and toss everything together until well coated. Spread the vegetables out on a large baking sheet in a single layer. Roast in the preheated oven for about 40-45 minutes, removing the mushrooms after 10 minutes of baking. Stir occasionally to ensure even roasting.
- While the veggies are baking, steam of boil the zucchini and asparagus for 3-4 minutes and drain. Set aside. Remove the vegetables from theoven and let cool for a few minutes before serving. Serve with melted butter.Enjoy your vegetables! They make a great side dish for any meal. I love fish with this!