Mac and Cheese Roasted Brussels Sprouts, Zucchini, and Red Peppers

Oh yes I did. So eating low carb and wheat free, I often watch my son eat Mac and Cheese and wonder how I can recreate at least some of that flavor in a food that I can eat.

So, here goes…  These veggies end up with just the right hint of cheesiness.

Mac and Cheese Roasted Brussels Sprouts, Zucchini, and Red Peppers

  • Servings: 4
  • Time: 1.5 hrs
  • Print

Ingredients:

  • Brussels sprouts (about 10), chopped in half
  • 1 red bell pepper, chopped into 1″ pieces
  • 1 half a large zucchini, chopped into 1″ lengths and quartered
  • 2 tablespoons Wildtree Roasted Garlic Grapeseed oil (or grapeseed oil)
  • 1 teaspoon Wildtree Rancher Rub
  • 1 teaspoon Wildtree Garlic Galore
  • 1 tablespoon Wildtree Kids Cheez blend (more if you want it cheesier)

Directions:

Preheat the oven to 400F and grab a sheet pan and a gallon ziploc bag.

Chop the vegetables and place them all in the bag. Add the grapeseed oil and seasonings and mix to combine. Dump the vegetables out onto the sheet pan and put it in the oven. Cook for 10 minutes, stir, spritz with water or add 1 tablespoon water to create steam, and cook then cook for another 10 minutes. Serve with your favorite protein.

Enjoy!

  

 

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