Roasted Winter Veggies & Fruit

Roasted Winter Veggies & Fruit

Roasting vegetables enhances their sweetness, and adding some fruit to the roasting pan takes this dish to the next level!
Health Rating
Prep Cook Ready in Servings
10 min 30 min 40 min 1

Ingredients


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 Red Apple (cut into 8 sections)
1 cup Figs, dried
2 tbsp Olive oil
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)

Instructions


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 1821
Calories from fat 535
Calories from saturated fat 107
Total Fat 59 g
Saturated Fat 11.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 19.0 g
Monounsaturated Fat 25.1 g
Cholesterol 17.1 mg
Sodium 2705 mg
Potassium 4736 mg
Total Carbohydrate 281 g
Dietary Fiber 57 g
Sugars 166 g
Protein 41 g

Dietary servings

Per Portion


Fruit 7.0
Meat Alternative 1.0
Milk Alternative 0.7
Vegetables 12.9

Energy sources


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