Vegetable Medley (Fall)

Full with fewer Calories

Vegetables are important sources of many nutrients, including dietary fiber, folic acid, vitamin A and vitamin C. Eating vegetables as part of an overall healthy diet may lower blood pressure, may reduce risk for heart disease, obesity, and type 2 diabetes. Dietary fiber from vegetables helps reduce blood cholesterol and improve bowel function.

45 – 60 Minutes
10 Ingredients
2 Serving

Ingredients

Olive Oil – 3 tbsp
Cumin – 1 tsp
Garlic – 1 tsp
Scallion – 2 tsp
Spinach – 2 cups
Cauliflower – 2 cups
Golden Beets – 2 cups
Butternut – 2 cups
Salt – 1 tsp
Pepper – 1 tsp

Recipe

  1. In a pan add 1 table spoon of olive oil to medium heat, add cumin seeds, roast to darker brown color.
  2. Add minced garlic and scallions, stir.
  3. Add spinach leaves and stir till they shrink.
  4. Turn off gas to allow to cool to warm temperature.
  5. In a bowl toss cauliflower, golden beets, butternut squash, drizzle in the olive oil while whisking, season with salt and pepper to taste, set aside.
  6. Line two separate baking sheets with foil.
  7. Spread cauliflower, golden beets on a baking sheet in a single layer.
  8. Roast the cauliflower, golden beets under the broiler until well caramelized and softened, about 10 minutes (or until tender).
  9. Roast butternut squash, in the second baking sheet, about 10 min.
  10. Allow the vegetables to cool to room temperature.
  11. In a large serving bowl mix spinach leaves with spices to vegetables medley.
  12. Serve warm and enjoy!