Tag Archives: fall

Roasted Root Vegetables Recipe

Roasted root vegetables are probably the least thought of combination when it comes to dinner planning, but these vegetables are not only good for you, they are beautiful when served in a big bowl on Thanksgiving or with any meal.

You can use any fall vegetable or winter squash; such as sweet potatoes, rutabaga, butternut or acorn squash.  Sometimes, I like to add brussels sprouts.  

Roasted Root Vegetables
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
206 calories
35 g
0 g
7 g
3 g
1 g
300 g
980 g
17 g
0 g
6 g
Nutrition Facts
Serving Size
300g
Servings
4
Amount Per Serving
Calories 206
Calories from Fat 65
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 980mg
41%
Total Carbohydrates 35g
12%
Dietary Fiber 8g
30%
Sugars 17g
Protein 3g
Vitamin A
181%
Vitamin C
50%
Calcium
8%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large carrots
  2. 1 bunch medium beets
  3. 1 medium red onion
  4. 2 large parsnips
  5. 1 large turnip
  6. 1 head garlic, cloves separated, and peeled (about 16)
  7. 1 cup apple cider or juice
  8. 2 tablespoons extra-virgin olive oil, plus more for drizzling
  9. 1 1/2 teaspoons kosher salt
  10. Freshly ground black pepper
Instructions
  1. Pre-heat to 425 degrees F.
  2. Peel and cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil, 1/2 cup apple cider and salt in large bowl. Season generously with pepper.
  3. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
  4. Remove from oven and add the other 1/2 cup of cider. Mix and place into medium bowl and serve.
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calories
206
fat
7g
protein
3g
carbs
35g
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Preston Cooks For You http://prestoncooks.com/

Kale, Quinoa and Mandarin Salad Recipe

Kale, Quioa and Mandarin Salad
Kale, Quinoa and Mandarin Salad

Makes 4-6 servings

Ingredients:

  • 1 bunch of kale
  • 5 tablespoon apple cider vinegar
  • ½ cup quinoa
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 can of Mandarin oranges
  • roasted sliced almond

Directions:

Cook the quinoa according to the instruction on the package. Once cooked, let it cool and place in the refrigerator for approximately 1 to 2 hours.  In the meantime, remove the kale leaves from the ribs and torn the leaves into small pieces (1/2 inch).  In a bowl, add the vinegar and using your hands, gently squeeze the kale leaves until tilted. Place in the refrigerator for 15 to 30 minutes. Remove the kale leaves from the refrigerator and add all the ingredients but the toasted sliced almond and Mandarin oranges. Mix until all the ingredients are well mixed.

Place in serving bowl and sprinkle with the toasted almond and Mandarin oranges.