Roasted Winter Vegetable Bowl


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If you’ve ever arrived home from the market with an abundant haul of winter veggies but no particular inspiration about what to do with them, this is the recipe for you. Prepared simply with olive oil, salt and pepper, it’s adaptable to whatever winter produce you may have on hand and provides a excellent reason to move veggies to the center of your plate, even in winter! This recipe comes to us from registered dietitian Maria of Bean A Foodie.

Serves 4-6.

  • 5 large carrots, sliced into 2″ pieces
  • 1 large onion, sliced into 1/2″ pieces
  • 7-10 medium golden beets, scrubbed clear and quartered
  • 1 lb brussels sprouts, halved
  • 1 fennel bulb, sliced into 1/2″ pieces
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt and freshly ground pepper
  • 2 cups cooked grains, such as brown rice, quinoa or millet
  • 1 15.5 oz can white beans, rinsed and drained

Preheat oven to 425F.

Place all the cut vegetables onto a large sheet tray. Toss with olive oil, salt and pepper until everything is evenly coated with the oil and seasoning.

Roast in the oven for about 30 minutes or until vegetables are golden and tender.

While vegetables roast, mix together the cooked grain and white beans. Taste and season with salt and pepper if needed.

Serve about 3/4 cup of the grain mixture into a bowl and top with a generous 1 cup of the roasted vegetables. Serve immediately.

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Nutrition Information

Roasted Winter Vegetable Bowl

Servings per Recipe: 6

Amount per Serving

Calories:  472

Calories from Fat:  83

Total Fat:  9g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  536mg

Carbohydrates:  85g

Dietary Fiber:  13g

Protein:  15g

Sugars:  12g

Vitamin A:  216%

Vitamin C:  127%

Calcium:  14%

Iron:  19%

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