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.
- 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.
Roasted Winter Vegetable Bowl
Servings per Recipe: 6Amount per Serving
Calories from Fat: 83
Total Fat: 9g
Saturated Fat: 1g
Dietary Fiber: 13g
Vitamin A: 216%
Vitamin C: 127%
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.