Holiday Roasted Veggies
Roast veggies are often considered a side dish, but they don’t have to be! Elevate your favorite vegetables to become the star of the show with this amazing Holiday Roasted Veggies recipe.
Brussels sprouts and butternut squash come together to create the ultimate warming dish, which still packs a bit of crunch. This dish incorporates the best and most nutrient dense vegetables the winter season has to offer. You won’t feel bad about tucking into a healthy sized portion at all.
Often overlooked, Brussels sprouts are incredible – they’re packed with a nutrient punch including vitamin B6, potassium, iron, thiamine, magnesium and phosphorus. They blow that boring roast potato out of the water. Even better, Brussels sprouts are low in calories but high in additional nutrients, including fiber, vitamin K and vitamin C.
Good for your health, mind, and body, everyone’s favorite Butternut squash is also packed with many nutrients. Those include vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese.
Sprinkle some sweet dried cranberries on top when done for that winter flavor, satisfying your cravings for sweet in a body-friendly way.
Round off the nutrients with a dash of vitamin A, Vitamin E, calcium, potassium, and zinc in heavenly roasted pecans. That makes this the perfect festive dish, or anytime dish, with plenty of flavor!
Healthy Holiday Recipe for roasted vegetables
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- 1 pound Brussels sprouts halved
- 2 cups Butternut squash cubed
- 1/4 cup olive oil
- 2 teaspoons Thyme
- 1/2 cup toasted pecans
- 1/3 cup dried cranberries
- Sea salt and fresh ground pepper to taste
- Preheat oven to 400 degrees F.
- Toss the vegetables with the oil and thyme and lay on a baking sheet.
- Roast for 40-50 minutes, until caramelized and tender.
- When done, toss with the pecans and cranberries before serving.
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