Healthy Venison Roast and Veggie Bowl Recipe
created by
Rebecca H. Dec. 22, 2024
“Im having leftover venison roast for lunch with some potatoes and lots of oven roasted veggies”
Coach Erin
“Wow looks super delicious! Its wonderful to see you making such balanced and nutritious choices”
Instructions
1.
Preheat your oven to 400°F (200°C).
2.
In a large bowl, toss the halved potatoes, Brussels sprouts, red bell pepper, and onion with olive oil, salt, and pepper.
3.
Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4.
While the vegetables are roasting, heat the sliced venison roast in a skillet over medium heat until warmed through.
5.
Once the vegetables are done, combine them with the venison in a large bowl.
6.
Drizzle with low-sodium gravy and serve warm.
Ingredients
1.
2 cups leftover venison roast, sliced
2.
2 medium red potatoes, halved
3.
1 cup Brussels sprouts, halved
4.
1 red bell pepper, sliced
5.
1 medium onion, sliced
6.
1 tablespoon olive oil
7.
Salt and pepper to taste
8.
1 cup low-sodium gravy
Nutrition
calories
350
fat
8
saturates
2
carbohydrates
40
fibers
8
sugar
4
addedSugar
1
protein
30
Healthy Venison Roast and Veggie Bowl Recipe
My Rating
Rebecca H.Author
"Im having leftover venison roast for lunch with some potatoes and lots of oven roasted veggies"
Coach Erin
"Wow looks super delicious! Its wonderful to see you making such balanced and nutritious choices"