2red bell peppersroughly chopped into 1-inch pieces
12to 16 Brussel sproutstrimmed and halved or, if large, quartered
1Tbsp extra-virgin olive oil
3Tbsp grainy mustard
Salt and pepperoptional
Preheat oven to 375 F.
In large mixing bowl, add all vegetables along with olive oil and mustard and toss to coat. Place on baking sheet in single layer; bake for 20 to 30 minutes, until fork-tender and starting to brown and crisp. Midway through cooking, toss vegetables lightly so they cook evenly.
Transfer to serving dish and season with salt and pepper, to taste, if using.
Per serving: 94 calories; 4 g protein; 4 g fat (1 g sat. fat); 13 g carbohydrates (5 g sugars, 4 g fiber); 74 mg sodium