Spiced and Roasted Winter Vegetables

Spiced and Roasted Winter Vegetables

Ingredients
  • 2 Butternut squashes, peeled and sliced into wedges
  • 3 parsnips, peeled and sliced into 1-inch pieces
  • 3 sweet potatoes, cut into wedges
  • 3 carrots peeled and sliced into 1-inch pieces
  • 2 red onions, peeled and cut into wedges
  • 8 cloves of garlic, peeled
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 TBSP Grade B maple syrup
  • 4 cinnamon sticks
  • ¼ tsp ground cardamom
  • 6 whole star anise
  • 3 TBSP olive oil
  • 2 TBSP fresh thyme, minced (thick woody stems removed)
Directions
  • Preheat oven to 400. 
  • In a large mixing bowl, mix the vegetables, salt and pepper with enough olive oil just to coat. 
  • In a separate bowl, mix together the cinnamon, cardamom and star anise.
  • Put the vegetables in a roasting pan and bake for 25 minutes.  
  • Add the spice mixture to the vegetables, then add maple syrup.  
  • Stir well and continue to roast another 10-15 minutes until the vegetables are tender.  
  • Stir in fresh thyme and pour over the cooked vegetables.  
  • Serve immediately.
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MEET CHEN BEN ASHER

Chen is a Functional Nutrition expert consultant,  leading authority on weight management, women’s health and gluten sensitivity. She is a clinician, public speaker, educator and Amazon Best Seller author of “What If Gluten Free Is Not Enough – The Balanced Diet”.

Chen  uses Functional Nutrition to help you find answers to the root causes of your illness and address the biochemical imbalances that may trigger your health and weight. She uses cutting edge lab testing and design the nutritional program to your specific needs as an individual. Food, supplements, lifestyle changes will have integrated to bring balance

If you are looking for a personalized nutritional support, we highly recommended contacting Mor’s Nutrition & More Wellness Center in Cupertino, California today.

Mor’s Nutrition & More           |           Contact@mor-nutrition4life.com            |              408.966.4972