Root vegetables are at their peak this time of year. When roasted, they’re a sweet and colorful companion to your entrée. The antioxidant and anti-inflammatory properties from the vitamins, potassium, fiber and phytochemicals in root vegetables help reduce your cancer and heart disease risk, control blood pressure and support your immune function. Here's a great fall recipe from Terri Taylor, a registered dietitian at HonorHealth Cancer Care. Any leftovers lend themselves to Buddha bowls, wraps, pasta dishes or a tasty snack.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons whole grain mustard
- 1 tablespoon chopped fresh thyme
- 1 tablespoon balsamic vinegar
- ½ teaspoon Himalayan pink salt
- ½ teaspoon freshly ground black pepper
- 1 pound peeled, cubed butternut squash, about 3 cups
- 1 pound peeled, cubed parsnips (about 2¼ cups)
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound rainbow carrots, sliced diagonally
- ¾ cup pecan halves
- 2 tablespoons organic pure maple syrup
Preparation
- Preheat oven to 450 degrees.
- In a small bowl, combine oil, mustard, thyme, two teaspoons vinegar, salt and pepper. Stir with a whisk.
- In a large bowl, combine squash, parsnips, Brussels sprouts and carrots.
- Add mustard mixture. Toss to coat.
- Spread vegetables in a single layer on a parchment-lined baking sheet.
- Bake for 25 minutes or until browned and tender, stirring gently with a spatula midway through cooking.
- Combine pecans with maple syrup. Add to roasted vegetables.
- Return to oven for another 10 minutes.
- Remove pan from oven.
- Drizzle with remaining one teaspoon vinegar. Toss.
Yield: Seven (1 cup each) servings
Approximate nutritional breakdown per one cup serving: 268 calories, 5 grams protein, 12 grams fat, 35 grams carbohydrate, 9 grams fiber, 348 milligrams sodium