1 pound red onions, peeled and cut into 1-inch chunks
\n2 pints brussel sprouts, trimmed, halved
\n2 small zucchini, halved lengthwise and cut into 1-inch chunks
\n2 T. olive oil
\n1 T. cumin seeds
\nsalt and pepper, to taste<\/p>\n
Heat the oven to 400\u00b0F. Combine the onions, brussel sprouts, zucchini, olive oil, cumin seeds, salt and pepper in a large bowl and toss well. Transfer the vegetables to two baking sheets and roast until softened slightly and lightly browned, about 40 minutes. Transfer to a serving dish and serve warm or at room temperature. 3\/4 cup Calories 83 Dietary Fiber 3 g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 pound red onions, peeled and cut into 1-inch chunks 2 pints brussel sprouts, trimmed, halved 2 small zucchini, halved lengthwise and cut into 1-inch chunks 2 T. olive oil 1 T. cumin seeds salt and pepper, to taste Heat the oven to 400\u00b0F. Combine the onions, brussel sprouts, zucchini, olive oil, cumin seeds, salt and pepper in a large bowl and toss well. Transfer the vegetables to two baking sheets and roast until softened slightly and lightly browned, about…<\/p>\n