Roasted Winter Veggies & Fruit

10 40 1727
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 1
Roasted Winter Veggies & Fruit
Health Highlights
Roasting vegetables enhances their sweetness, and adding some fruit to the roasting pan takes this dish to the next level!


6 cup Brussels sprouts (trim the bottom and score with an "x")
2 parsnip(s) Parsnip (large - peeled and chopped)
2 large Red onion (cut into 8 sections)
2 large Apple, red delicious (cut into 8 sections)
1 cup Figs, dried
2 tbsp Olive Oil, Extra Virgin
1 tsp Sea Salt (more or less)
2 tbsp Balsamic glaze, fig flavor (or balsamic vinegar to drizzle)
1/4 cup Walnuts (OPTIONAL)
1/4 cup Goat cheese, soft (OPTIONAL - crumbled)


Preheat the oven to 400 degrees and line a large tray with parchment paper.

In a large bowl, combine all the vegetables and fruit. Coat with olive oil and salt and combine to coat thoroughly.

Spread the vegetables and fruit on the tray and bake in the oven for 30 minutes, turning once, half way.

When the fruit and vegetables are fork tender, remove from the oven and drizzle with balsamic vinegar or glaze. 

Serve immediately while hot. Keeps in the refrigerator for 3 to 5 days. Serve cold as a salad topper or in a "Buddah Bowl", or reheat.

Add optional toppings like goat cheese and walnuts.

Serve as a side dish, or as a vegetarian entree with some quinoa and/or white beans.


To make AIP friendly omit: Walnuts and Goat cheese. 

Nutrition Facts

Per Portion

Calories 1727
Calories from fat 536
Calories from saturated fat 111
Total Fat 60 g
Saturated Fat 12.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 18.6 g
Monounsaturated Fat 24.0 g
Cholesterol 17.1 mg
Sodium 2722 mg
Potassium 4839 mg
Total Carbohydrate 286 g
Dietary Fiber 58 g
Sugars 173 g
Protein 40 g

Dietary servings

Per Portion

Fruit 7.0
Meat Alternative 1.0
Milk Alternative 0.7
Vegetables 12.9

Energy sources