Recipe: Balsamic Roasted VegetablesMeghan Telpner October 1, 2015
From the Vitality Food Feature ‘Digestive Healing and Recovery from Crohn’s Disease‘.
This recipe takes the vegetables that people hate the most – the ones they plug their noses at, claiming they taste like feet (Hi there, Brussels sprouts), dirt (I’m talking to you, beets), or rotting trash (Yes, you cabbage!), and turns them into a dish that I feel confident could become the new favourite in your house. (Serves 4, or 6 as a side dish)
Prep Time: 15 minutes
Cooking Time: 40 – 45 minutes
- 4 beets, peeled and cut into ½-inch cubes
- 4 to 5 loose cups Brussels sprouts, ends cut off, outer peel removed, and cut in halves or quarters
- 3 cups shredded cabbage
- 1 large yellow onion, coarsely chopped
- 5 cloves garlic, crushed or finely chopped
- ¼ cup coconut oil, avocado oil, or organic ghee
- 1 tsp sea salt
- ¼ cup balsamic vinegar
- ¾ cup walnuts, coarsely chopped (optional)
1) Preheat the oven to 400°F.
2) Place all the veggies, including the onion and garlic, in a large mixing bowl and toss with the oil and salt.
3) Transfer to a glass roasting pan or a parchment-lined cookie sheet and roast for 30 minutes.
4) Remove from the oven, mix in the balsamic vinegar, and stir vegetables around.
5) Sprinkle the walnuts over top and cook for another 10 to 15 minutes, until the veggies are tender.
6) Serve warm or at room temperature.
Toronto based author and nutritionist Meghan Telpner brings her healthy and awesome life inspiration to fans across the globe. As founder of the Academy of Culinary Nutrition and author of the bestselling UnDiet: Eat Your Way to Vibrant Health and The UnDiet Cookbook, she is fast creating a revolution in health and wellbeing. More inspiration awaits at MeghanTelpner.com