By Heather Levine, RDN
I like preparing a big pan of roasted vegetables at the beginning of the week to have an easy option at hand when making meals. Roasted vegetables can quickly be added to a bowl of grains, salads, sandwiches and pasta. Or, they can be used as a traditional side. Most hearty vegetables likes the ones in this recipe can withstand the high temperature of roasting, which brings out the natural sweet flavors of the vegetables. The colorful vegetables in this recipe provide a variety of nutrients that our bodies need to be healthy.
Many of the vitamins and minerals in these vegetables are antioxidants which decrease cancer and inflammation risk, as well as protect your eyes and heart.
Vegetables are a good source of fiber, which makes you feel full, promotes bowel movement and maintains colon health.
Roasted Rainbow Vegetables
- 2 Tbsp Olive Oil
- 1 lbBrussels Sprouts
- 1 Large Red Onion
- 1 Medium Yellow Squash
- 1 Medium Sweet Potato
- Recommended Seasonings: Italian blend, Garlic powder, Salt, Pepper.
- Preheat oven to 400◦F.
- Line a large baking sheet with tin foil and spray with olive oil (may substitute with coconut oil).
- Prep vegetables: Wash Brussels sprouts and cut off ends. Remove any loose outer leaves. Cut in half. Peel red onion and cut in 2 inch dice. Cut yellow squash in 1 inch slices. Wash sweet potato and cut into 2 inch dice.
- Spread vegetables on one even layer on baking pan.
- Drizzle lightly with olive oil and season with dried spices.
- Roast for 45 minutes to one hour. Flip vegetables at half way point. Test for doneness, potatoes should be fork tender.
- If you are using the medication Coumadin you will need to maintain stable levels of vitamin K. Thus, you need to discuss with your dietitian and health care provider on how to incorporate this and other sources of vitamin K into your diet.