Easy Roasted Autumn Veggies
As the weather gets cooler and the days get shorter, it’s important to incorporate more grounding, hearty vegetables into your diet. Salads are great, but in colder months they aren’t always that appealing.
It’s normal to crave more substantial meals and carbs in the fall and winter, and winter vegetables are a delicious, lower glycemic way to feel more satisfied.
This is also a great dish to batch cook so you can easily reheat them or freeze them for later use.
You can easily change it up with the veggies of your choice, so try using beets, turnips, kabocha squash, or whatever your seasonal favorites are. You can also change up the flavor profile by using different herbs and seasonings for more variety.
Serves 2
Ingredients:
1 large carrot, diced
½ sweet potato, diced
1 large parsnip, diced
½ large red onion, diced
8-10 Brussels sprouts, slice in quarters or halves
4 medium crimini or white mushrooms, quartered
2 tsp fresh chopped thyme(or 1 tsp dried)
2 tsp fresh chopped rosemary (or 1 tsp dried)
1-2 Tbsp Hemp Seeds (great protein and Omega-3 source) - add more or less to taste
1 Tbsp Balsamic vinegar
1 tsp Himalayan or sea salt or more to taste
½ tsp ground black pepper or more to taste
2 tablespoons coconut oil or ghee (organic, grass-fed), melted
Directions:
Pre-heat oven to 400 degrees
Peel the carrot, parsnip, and sweet potato.
Cut all the vegetables into a ¼-1/2 inch dice (depending on how small you like the hash), quarter the mushrooms and Brussels sprouts and place in a large bowl.
In a small bowl combine the coconut oil, balsamic vinegar, herbs, hemp seeds, salt and pepper and stir well.
Add the oil mixture to the vegetables and toss to coat all the veggies.
Place the vegetables in a shallow roasting pan place in the oven for 15 minutes.
Remove the roasting pan from the oven and gently stir the vegetables. Return to the oven for another 15-20 minutes or until the vegetables are cooked through and a little caramelized.
Serve and enjoy!
