4 cups cleaned and diced winter vegetables*
1 piece thick sliced bacon, cut into 1-inch pieces (optional)
1 Tbsp. olive oil
1 1/2 tsp. dried thyme
1 Tbsp. garlic powder
2 oz. feta cheese
Preheat oven to 425 degrees. In a medium-sized bowl, toss together vegetables, bacon, olive oil, thyme and garlic powder. Spread mixture into a shallow baking pan. Roast in oven about 35 minutes, stirring vegetables every 10 minutes,
until tender. Remove from oven and sprinkle with feta cheese. Serve hot over toasted baguette slices, pasta or crackers
*Choose any mixture of winter squash (butternut), carrots, parsnips, brussel sprouts, turnips, sweet potatoes or rutabagas. Note: vegetable mixture may be cooked ahead of time and reheated prior to serving.
Makes about 3 1/2 cups.
Per 1/2 cup serving: 130 calories, 7 g fat, 4 g protein, 13 g carbohydrates, 2 g fiber, 250 mg sodium.
1/2 pound each rutabaga, carrots, and parsnips, peeled and cut into 1-inch pieces
1/2 pound Brussels sprouts, trimmed
1 small head cauliflower, cut into florets
1/2 pound yams or sweet potatoes, cut into 1-inch pieces
1 TBS unsalted butter
1 TBS extra-virgin olive oil
2 tsp fresh chopped thyme
2 tsp freshly chopped sage
1/8 tsp freshly grated nutmeg
Salt and freshly ground black pepper
1/2 cup Marsala
Directions: 1. Preheat the oven to 450. Bring a pot of boiling salted water to a boil. Add the rutabaga, carrots, parsnips, and Brussels sprouts and simmer until they give slightly with a fork, about 5 minutes. Remove with a slotted spoon. Add the cauliflower and simmer 1 minute. Drain.
2. In a large roasting pan, place the rutabaga, carrots, parsnips, Brussels sprouts, cauliflower, and yams or sweet potatoes. In a small saucepan, melt the butter and add the oil, thyme, sage, and nutmeg and stir. Drizzle the butter mixture over the vegetables and toss to coat them completely. Season with salt and pepper to taste. Pour the Marsala into the bottom of the roasting pan. Cover tightly with foil and bake for 40 minutes. Remove foil, toss the vegetables, and continue to bake until the Marsala is evaporated and the vegetables can be easily pierced with a knife, 20 to 30 minutes.
4 cups fresh brussel sprouts
4 TBS Butter
1 tsp seasoned salt (I used Spike, a salt-free seasoning)
2 TBS real maple syrup
1 cup toasted, chopped pecans
Directions: Cut sprouts in half. Fry halved brussel sprouts in butter till cooked to desired doneness (about 10 minutes, or until they start to brown a bit – DON’T overcook). Sprinkle in seasoned salt and toss. Add maple syrup and cook for 30 more seconds. Place in serving dish and sprinkle with pecans. (Makes 4 servings)
This is an easy to make recipe and is a good one
for those of you eating brussel sprouts for the first time, or for those of you who think you don’t like brussel sprouts