Savory Beet and Brussels Sprout Bake

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Ingredients

1. 1 Tbsp extra-virgin olive oil
2. 3 Tbsp balsamic vinegar
3. 4 cloves garlic, minced
4. 1 cup Brussels sprouts
5. 2 cups beets, cubed
6. ½ cup sweet onion, chopped
7. ½ cup roasted sweet/bell peppers, chopped
8. ¾ cup dry red wine
9. ⅛ tsp freshly ground pepper
10. ⅛ tsp cumin seeds
11. 2 potatoes, scrubbed well
12. ½ cup feta cheese, crumbled

Directions

Marinate Brussels sprouts overnight in mixture of 1 tablespoon olive oil, balsamic vinegar, and minced garlic.

1. On day of cooking, preheat oven to 450°F, and spray baking pan with non-stick cooking spray.
2. Cut potatoes in half, wrap in wet cheesecloth, and bake in microwave for 10 minutes. Set aside.
3. Arrange marinated Brussels sprouts (preserve the liquid) in prepared baking pan and roast for 20 minutes.
4. Peel and cube beets. Boil for 15-20 minutes, until tender.
5. In a heavy pan, saute onion in 2 tablespoons oil until translucent. Add cooked beets and roasted Brussels sprouts. Cook about 3 minutes.
6. Stir in ½ cup red wine, roasted peppers, cumin, and ground pepper. Cook about 3 minutes. Turn off heat.
7. Add rest of wine and lemon juice, and remaining balsamic marinade.

Arrange vegetables and potatoes in a serving dish. Garnish with crumbled feta cheese. Serve hot.

Serving size: 1 cup

Exchanges per Serving: 2 Carbs, 0 Protein, 1 Fat

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