Enjoy my recipe below!
Everyone gets a few free recipes from the P3toLife Program. Just scroll down to see it.
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P3tolife Program Testimonial
"I FEEL YOU SHOULD MARKET THIS TO ANY DIET PROGRAM AS IT WOULD WORK FOR ANYONE COMING OF ANY DIET."
I just want to utter again that this program is the best thing that has happened to me in a long time. It is freeing to eat such yummy food. Thank you for such a great meal plan! I feel you should market this to any diet program as it would work for anyone coming of any diet.
I am shopping now for the new Week 4 recipes and can’t wait to try them.
Have a beautiful day!
– Becky
Ingredients
- 1/2 lb brussels sprouts
- 1 medium red onion
- 3 cups broccoli florets
- 8 oz package mushrooms
- 2 large carrots
- 2 cups snap peas
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp sea salt
- 1 tsp black pepper
Instructions
- PREHEAT oven to 425°F. Cut the ends off the Brussels sprouts and cut in half lengthwise. Slice the red onion into ½” wedges. Wipe the mushrooms with a damp cloth and cut in half or quarters (depending on the size). Peel the carrots and cut diagonally into ½” thick slices. Remove the stem end and string from the snap peas
- PLACE the prepared vegetables in a large bowl. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, olive oil, garlic powder, thyme, salt, and pepper. Drizzle the dressing over the vegetables and toss until well coated...
- SPREAD the vegetables onto one or two baking sheets (be sure not to overcrowd the pan). Bake for 30-35 minutes, until the vegetables are softened and browned. Serve warm.
Notes
Yields about 5 cups
Nutrition
Calories: 135kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Fiber: 4g | Net Carbs: 11g
