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Holiday Roasted Vegetables

By November 8, 2016 Dinner, Gluten Free, Recipe, Vegan

Holiday Roasted Vegetable

Feeding your family #anticancer holiday meals just got easier!  Roasted vegetables are easy peasy.  I can’t wait for you to try our Holiday Roasted Vegetable Recipe! 

Why These Vegetables?

When I was working to make a recipe that would taste like the holidays I wanted to select vegetables that had a lot of bang for the #anticancer buck!  So let’s break them down one by one!  

Thyme – a herb that is great at anti-aging.  It helps protect the fat structure around cells in laymen terms.  Anytime you have anti-aging properties you can count on anti-cancer not being far behind.  

Butternut Squash – loaded with Vitamin C, magnesium and beta-carotene butternut squash is a powerhouse anti-cancer food!  

Red Potatoes – don’t dismiss the potato because it is full of anti-stress B vitamins!  They also have iron, vitamin c and more potassium than the same serving as a banana.  Keep the skin on because that is where you find most of the nutrients! 

Parsnips – they taste like a rustic carrot and have loads of vitamin C, potassium and load of fiber.  Which only means one thing…anti-inflamatory which equals #anticancer

All in all I wanted to give you a warm and rare flavor for the holidays.  It is what it is all about, special holiday flavors that you look forward to all year long.  This is a dish they will wait all year for!  

holiday roasted vegetables

Holiday Roasted Vegetables

3 TBS coconut oil, melted
2 TBS dry mustard
1 TBS fresh thyme
1 TBS lemon juice, divided
3/4 tsp sea salt
1/2 tsp fresh ground pepper
3 cups butternut squash, peeled and cubed
2 cups parsnips, peeled and cubed
3 cups brussel sprouts, trimmed and halved
4 small red potatoes, cubed
2 cups button mushrooms, stemmed and quartered

Preheat oven to 425 degrees. Combine coconut oil, dry mustard, thyme, 1/2 of the lemon juice, sea salt and black pepper in a bowl and whisk. Add all vegetables in a large bowl and pour mixture over the vegetables and mix well. Spread vegetables evenly on a large baking sheet. Cook for 35 mins until browned and tender. Remove gently with spatula and place on plater garnished with thyme sprigs. Drizzle with remaining lemon juice. Serves 10

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