We’re trying new heart-healthy recipes every month and will share the results with you. All recipes are from Club Red, UVA’s heart health club for women.
The weather here in Central Virginia is turning colder and the holidays are right around the corner. It must be time to start roasting vegetables again.
If you’re not a big vegetable roaster, now is the perfect time to start enjoying this easy, healthy and delicious method of cooking.
And this recipe, in which the bold flavors of maple, mustard and garlic enliven sweet and savory autumn vegetables, tastes like something you might want to keep eating throughout the colder months.
This is a very simple recipe to prepare and can be tweaked to fit your tastes or even what you have on hand. At its most basic, you are coating fall vegetables with a little oil, roasting them, and tossing them with a tangy vinaigrette.
I used a white onion instead of a red, for instance, and because I was only cooking for two I left out the acorn squash.
You could substitute any number of fall vegetables in here and still have a successful dish.
It also seems worth noting that although this recipe is called “Roasted Root Vegetables,” I don’t think the squash and brussels sprouts really qualify as such. True root vegetables like carrots, turnips or sweet potatoes would be great, too.
As far as other ingredients go, I definitely recommend using real maple syrup rather than the colored corn syrup concoction most of us probably grew up putting on our pancakes. If you don’t have real syrup, using some more of the honey from the first step in the recipe would also work well.
And while adding the tablespoon of butter makes for a slightly richer dish, you could always just double up on your olive oil instead if you are overly concerned about saturated fats.
Even with the butter and modest amounts of unrefined sugar though, I think most nutritionists would consider this a particularly healthy side dish!
In fact, this could be a popular addition to your Thanksgiving table.
No matter where you serve it, it’s definitely time to get roasting!
Stars: 4 out of 5.