Well here’s some good news I read in the paper today. The new health care law requires chain restaurants that have more than 20 locations to display calorie information next to the food item on the standard menu. Temporary specials appearing on the menu for less than 60 days, condiments and test market foods are exempt.  Well, that’s good news.  The last time I was at Ted’s I asked for the nutritional information and they brought me a notebook to look at.  The waitress actually said, “you won’t want to eat here once you read this.”  Stunning statement, and basically so true.  I did have their vegetarian burger which was excellent, not so good was their roasted asparagus…it could have been called barely heated asparagus but NOT roasted!

Speaking of roasted, I mentioned in an earlier post that I am obsessed with roasting vegetables.  I have been roasting the usual suspects (mushrooms, asparagus, broccoli, zucchini, butternut squash) but Michelle told me I could venture on the wild side and try other veggies and it opened a new door for me.  I started with cauliflower.  I love it sliced and my favorite spice to add is cumin…love the taste of cumin, gives it a bit of a nutty flavor.  Then I tried parsnips, a vegetable I didn’t have much experience with until I visited Ireland and had some marvelous parsnips there.  I cut them into thin rounds and roasted them with sea salt and spices.  I had to leave the house before they were finished so I turned off the oven and just let them cook down.  When I got back, they had crisped up into crunchy little chips…so tasty.

I have tried roasting carrots, but they have not turned out as well as the other veggies.  I wash them and leave the skin on (do you skin yours or leave them intact?).  Here’s a photo of some carrots I made, drizzled with honey……

But my favorite vegetable has to be brussel sprouts.  Oh how I love those little green babies!  Aren’t they cute wearing their little purple mesh shower cap!

Here are the spices I used for this batch of my lovelies.

Olive Oil spray, Garlic Powder, Cumin, Nature’s Season spices,
Onion Powder, Sugar Free Syrup

I cut my sprouts in half and sometimes in quarters when they are super big.  I toss them with olive oil spray (or a Tbsp. of Virgin Olive Oil) and spice to taste.  I like lots of spices and salt on my veggies.  You may not, to each his own!  Here are my babies roasting in my pampered chef stoneware pan.  (ignore the messy oven) I roast them at about 375 degrees for 45 minutes or more.  I always roast my veggies a bit more than called for as I like them soft and thoroughly cooked.

Ahhhh, here are my babies all cooked and ready to eat.  I sprinkle each serving with fat free parmesan cheese  and a little sugar free maple syrup.. 

When it comes to Weight Watcher points, all veggies are about a cup per serving and range from 0-2 pts.  Wonderful way to keep the diet interesting.  I know this will be a winter cooking method for me. I plan on grilling most of my veggies when we start cooking outside more….but I’ve loved my roasted veggies this winter!

One last thing, I found this interesting recipe on one of my favorites sites for WW recipes, Gina’s Weight Watcher Recipes.  Sautéed Brussel Sprouts. Have you ever thought of cooking sprouts this way?  Click here for the recipe (only 1 point for 1/2 cup).

Sautéed Brussel Sprouts