Hi everyone, so today I thought I would share with you my recipe for roasted fall vegetables. Now since I have had my gastric bypass surgery, I have come to find what my trigger foods are. You know those little cravings that bug you either in the middle of the day or middle of the night. Well for me I love sweet, salty and spicy together, and I thought what if I kept with the same flavors I so enjoy but what I have them with. Instead of potato chips or something else equally unhealthy. I came up with this and I was amazed how each ingredient played a huge role and in texture and flavor and they all worked so wonderfully together. I thought I had to share this with you, if you are looking for something healthy but doesn't taste healthy, and hits the same flavors that I enjoy too, then keep reading.
1 small squash peeled, seeded and cubed
3 sweet potatoes peeled and cubed
1/2 pound of Brussel sprouts
1/2 cup of roughly chopped pecans
2 tablespoons of extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 cup of water
1 teaspoon of Cayenne Pepper
1/2 teaspoon of salt
1 packet of truvia
1 heavy lid
Salt and pepper to season as you go
Preheat your oven to 375. While the oven is doing its thing, start cutting up your squash and sweet potatoes. Drizzle about half of the extra virgin olive oil over the veggies and coat them very well with the oil. Sprinkle some salt and black pepper over them and let them roast for about 20 minutes or until the veggies are soft. While the squash and sweet potatoes are in the oven, grab a dry skillet and add in the pecans. We are just going to warm them up and toast them lightly we dont want to fully toast them and you will know why in a minute. Put the pecans in a small bowl when done and put the skillet back on the stove. While the pan is still hot add the rest of the extra virgin olive oil and add in the cubed brussels. Keep shaking them around in the pan until they turn golden brown and hit them with a little salt and pepper. Its all about layering flavors. Now when you see that golden brown on your brussels add in the balsamic vinegar and water. Put a lid over the top of the pan and turn off the heat. Let the brussels steam for about 15 minutes or until soft. Next drain the brussels you don't want them soggy just cooked through. It should be time to check on the squash and sweet potatoes, so haul them out of the oven and if they are soft add the brussels and pecans. From here add the truvia, salt and cayenne pepper, just add as much or as little as you prefer. Stir them all around until all the veggies are coated and back into the oven for about 5 minutes or until all the flavors marry up. Once they are done plate em up and serve with either Thanksgiving dinner or alone like I did for lunch. You will be amazed at the flavors and texture.
Live, Laugh and Love. Heather