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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 177.7
  • Total Fat: 10.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 634.4 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 6.0 g
  • Protein: 2.7 g

View full nutritional breakdown of Winter Vegetable calories by ingredient
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Winter Vegetable

Submitted by: BARB941

Introduction

Got this one out of Prevention Recipes, There are lots of variations to make it your own. I made it as written this first time and it was a real hit. Very Healthy and delicious too Got this one out of Prevention Recipes, There are lots of variations to make it your own. I made it as written this first time and it was a real hit. Very Healthy and delicious too
Number of Servings: 4

Ingredients

    Sweet carrots and red onion, slightly bitter brussels sprouts, mellow squash, and tart vinegar--the
    combination delivers a new burst of flavor in every bite.

    1 lb piece winter squash, such as butternut or acorn, peeled and cut into 1" cubes (2 c)

    1/2 lb brussels sprouts (about 12), quartered

    3 lg carrots, peeled and cut into 1/4" diagonal slices

    1 red onion, chopped
    3 Tbsp olive oil, divided
    1 tsp salt, divided
    2 Tbsp chopped fresh parsley
    1 1/2 Tbsp white wine vinegar
    1/4 tsp freshly ground black pepper
    cooking
    fresh parsley



Directions

1. Preheat oven to 450F.
2. Toss squash, brussels sprouts, carrots, and onion with 2 tablespoons of the oil and 1/2 teaspoon of
the salt in large bowl. Spread vegetables in single layer on baking sheet (use two if necessary) and
roast until browned and tender, about 30 minutes. Stir once or twice during .
3. Return vegetables to bowl and toss with parsley, vinegar, pepper, and remaining 1 tablespoon oil
and 1/2 teaspoon salt.
Nutritional Info Per Serving: 171 cal, 3 g pro, 18 g carb, 6 g fiber, 11 g fat, 1.5 g sat fat, 0 mg chol, 617
mg sodium
Variations
Choose in spring: Quartered new potatoes and baby beets (segregated at one end of the pan so they
don't bleed on the potatoes) and whole asparagus spears.
Make for summer: Sliced red bell pepper and zucchini and cubed eggplant.
Try in autumn: Halved mushrooms, sliced sweet potatoes or parsnips, and cauliflower florets.
Change herbs: We used parsley because it's so readily available, but almost any soft-leaved fresh
herb you have on hand will taste wonderful, especially basil, cilantro, dill, tarragon, or mint.

Number of Servings: 4

Recipe submitted by SparkPeople user BARB941.






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