Mexican Zucchini, Roasted Cauliflower with Lime and Cilantro, Balsamic Roasted Brussels Sprouts

Mexican Zucchini

  • 1 lb. zucchini, diced
  • 1 large tomato, seeded, cored and diced
  • 1 green onion, sliced thin
  • 1 teas. minced jalapeno
  • 1 clove garlic, minced
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh cilantro, minced
  • ½ cup crumbled feta or queso blanco cheese
  • salt and pepper to taste
  • lime juice to taste

Place a large skillet over medium heat and add the olive oil to the skillet. Add the garlic to the oil and cook and stir for about 1 minute. Add the zucchini to the skillet and cook and stir occasionally until the zucchini is slightly softened, about 3 minutes. Add the tomato and green onion and cook for another 3 minutes. Remove the skillet from the heat and stir in the cilantro, jalapeno and lime juice. Season the zucchini with salt and pepper and top with the crumbed cheese.

Roasted Cauliflower with Lime and Cilantro

  • 6 cups cauliflower florets
  • 3 cloves garlic, smashed
  • 3 Tbsp. olive oil
  • ¼ teas. red pepper flakes
  • 1 teas. cumin
  • 1 teas, lime zest
  • 1 Tbsp. lime juice
  • 1 Tbsp. cilantro, chopped

Preheat oven to 450 degrees F. Spray a large rimmed baking sheet with cooking spray. Place the cauliflower and smashed garlic on the prepared baking sheet and drizzle the olive oil over the cauliflower and garlic. Sprinkle the cauliflower with the cumin, salt and pepper and red pepper flakes and toss to coat evenly. Place baking pan in preheated oven and roast for 25-30 minutes or until the cauliflower has browned and is tender. Turn the cauliflower occasionally while it is roasting to be sure it is evenly cooked. Remove pan from oven and squeeze lime juice over the roasted cauliflower. Top with the lime zest and cilantro. Recipe makes 4 servings Estimated WW Smart points 3 per serving.

Balsamic Roasted Brussels Sprouts

  • 1 lb. brussels sprouts, trimmed and cut in half
  • 2 shallots peeled and cut into thick wedges
  • 2 Tbsp. olive oil
  • 1 Tbsp. balsamic glaze
  • Salt and pepper to taste

Preheat oven to 425 degrees F. Place a large oven proof skillet over medium-high heat and add the olive oil. When the oil has heated add the brussels sprouts and shallots in one layer and cook for about 3 minutes, do not stir, until the brussels sprouts begin to caramelize. Cook for an additional 2-3 minutes, turning occasionally, until the brussels sprouts are golden all over. Transfer the pan to the preheated oven and roast the brussels sprouts for 8-10 minutes until they have softened but are still firm. Remove pan from oven. Drizzle the balsamic glaze over the brussels sprouts, toss and serve.