Ingredients

　　Preheat the oven to 425°F. Trim the stem ends from about a pint of Brussels sprouts, cut them in half, and toss with olive oil. Sprinkle with salt-free seasoning such as Spike or Mrs. Dash, if you like. Roast for about 20 minutes, or until lightly browned. Vary this by adding 2 cups of baby carrots for a larger and more colorful vegetable dish.

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).