Recipes ofKurt Dixon

Registered dietitian

Body Refined, a Health & Wellness practice

Arrow
Printer

Holiday Roasted Vegetables

Sunday, November 19, 2017
timer
Total time
30 minutes
watch_later
Preparation time
5 minutes
pie_chart
Portions
4
Ingredients
or3/4 lb. Brussels sprouts, trimmed and halved
or2 large carrots, peeled and sliced into 1/2” pieces
orextra-virgin olive oil
or1 tbsp. balsamic vinegar
or1 tsp. chopped rosemary leaves
or1 tsp. chopped thyme leaves
or1/2 c. toasted pecans
or1/2 c. dried cranberries
Preparation
1.
Preheat oven to 400 degrees F
2.
Scatter vegetables on a large sheet pan. Toss with enough olive oil to coat each piece, then toss with balsamic vinegar. Season with salt and pepper. Scatter herbs around the pan. Bake for 20-25 minutes, until the vegetable are tender, shaking the pan halfway through.
3.
Before serving, toss roasted vegetables with pecan and cranberries.
Nutritional information
Per 100 gPer portion (157 g)% DRI
Energy143 kcal225 kcal11 %
Fat9 g14 g21 %
Fatty acids, total saturated1 g1 g7 %
Cholesterol0 mg0 mg0 %
Sodium30 mg48 mg2 %
Carbohydrate17 g26 g9 %
Sugars10 g16 gremove
Fiber4 g6 g26 %
Protein3 g5 gremove