Roasted seasonal veggies recipe
Try out this nutrient dense dish as a twist to your traditional holiday sides this year. This dish is packed with delicious veggies that will help you on your quest to meeting your daily vegetable requirements. It is also a remarkable source of monounsaturated, polyunsaturated, and omega-3 fatty acids which all play an important role in the health of your heart. Other important nutrients that can be found in this recipe include iron, B vitamins such as thiamin, niacin, B6, and folate, vitamin A, potassium, vitamin c and e, and fiber.
- 3 cups brussels sprouts, trimmed edges and sliced
- 3 Tbsp olive oil
- ¼ tsp salt
- 2 cups raw butternut squash, cubed
- 1 tbsp olive oil
- ½ tsp ground cinnamon
- 1 cups pecan halves
- ½ cup dried cranberries
- Preheat oven to 400 F. Lightly grease two foil-lined baking sheets with 1 Tbsp of olive oil each.
- Slice Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 Tbsp olive oil, and salt. Toss to combine.
- Place contents onto a foil-lined baking sheet, cut side down. Roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn Brussels sprouts for even browning.
- Similarly, in a separate medium bowl, combine cubed squash, 1 Tbsp olive oil, and cinnamon. Toss to mix.
- Place butternut squash in a single layer on second baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened. Add walnuts to sheet halfway through baking to toast slightly.
- In a large bowl, combine roasted Brussels sprouts, roasted squash/pecans, and cranberries. Mix to combine.
Nutrition facts total per serving: 297 kcal, 110 mg Na, 22 g CHO, 5 g fiber, 12 g sugar, 3.5 g protein, 20 g of fat, and 2 g saturated fat