During Christmas week, I took some “me” time.  By which I mean I sat on the couch a lot and did marathons of shows. It was glorious.  It didn’t hurt that I also had a stocking full of dark chocolate to keep me company.  Oh and Hubby ;)

I have this obsession with anything British, and Hubby and I watched the entirety of the show Sherlock on Netflix.  I was in heaven.

What does this have to do with roasted winter veggies, you might be asking.  Nothing!!  I like random tangents almost as much as I like British things!!

What is your favorite TV show?  I have a lot.  Dr Who, Parks and Rec, Community, and Happy Endings are some of the ones I am currently loving.  I finished Sherlock and wish it wasn’t finished.. the way you feel at the end of a really good book.

This recipe is actually perfect timing for me.  Usually, when I am not doing a cleanse, I eat when I am hungry, which is usually 2-3ish times per day.  I eat until I am comfortably full.  This seems to work for me, as I am able to go long lengths of time without feeling hungry.  On the cleanse, not so much.  I am finding myself much hungrier.  This dish is nice and hearty, just what I needed.

Health highlight of brussels sprouts:  Brussels sprouts have strong cancer preventing compounds.  They are also heart healthy, and have been shown to lower cholesterol, and may help with blood vessel health.   Brussels sprouts also support the body’s detoxification process, as well as supporting digestion.  They are strongly anti-inflammatory, and full of healthy antioxidants.  They are a good source of iron, and a very good source of vitamins A, C, and B6.  Because of these nutrients, brussels support healthy skin with good elasticity.

Roasted Winter Veggies
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Sweet Potatoes (chopped)
  • 3 Parsnips (peeled and chopped)
  • 1 lb Brussels Sprouts (halved)
  • 2 tablespoons EV Olive Oil
  • Salt and Pepper (to taste)
  • Balsamic Vinegar (to serve)
  1. Preheat the oven to 450
  2. Toss the veggies with the olive oil
  3. Spread evenly on 2 sheet trays (single level)
  4. Roast for about 15 minutes, or until the veggies brown nicely
  5. Toss or dip in the balsamic
  6. Serve!! Enjoy!!


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