• Dr. Deirdre Jasper ND

Roasted Winter Vegetables

These hearty vegetables work as an excellent side-dish or as leftovers for lunches (topped with a source of protein).


All you need:

  • 4 large carrots, chopped

  • 4 cups broccoli

  • 4 cups Brussel's sprouts, cut in half

  • 1 yam, peeled and chopped

  • 1 small yellow onion, chopped

  • 4 cups mushrooms, cut in half

  • 2 bulbs of garlic broken into cloves

  • 2-3 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • Coarse ground pepper

  • Sea salt

Chop vegetables, and toss in olive oil, balsamic vinegar, and seasoning. Place vegetables on baking sheet lined with parchment paper. Bake at 350F for about 30-40min, turning vegetables occasionally.

Lunch leftovers tip: Sprinkle 1/4 cup of raw, unsalted sunflower seeds on top, or serve with a side of your favourite protein, brown rice or quinoa.

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