Easy Roasted Veggies

Easy Roasted Veggies
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Cold rainy winter nights are perfect for warm comfort food.  But comfort foods don’t have to be full of excess calories and deplete of nutrients.

Roasted vegetables are a quick and easy way to fill up on hunger satisfying fiber, vitamins, minerals and phytonutrients.  Sweet potatoes are rich in the antioxidant beta-carotene shown to help maintain vision with age and help prevent certain cancers.   Brussels sprouts are a member of the cruciferous vegetable family, known for helping support the liver with natural detoxification processes.  This recipe is quick and simple yet flavorful.  Feel free to spice it up and add cumin, chili powder, red pepper, thyme or other spices for an extra kick and nutrient boost.


  • 2 cups Brussels sprouts
  • 1 cup mushrooms
  • 1/2 eggplant
  • 1 sweet potato
  • 1 Tbsp olive oil

sea salt and pepper to taste


  1. Preheat oven to 420 degrees.
  2. Wash all vegetables.
  3. Trim ends off Brussels sprouts.
  4. Peel then cut sweet potato into chunks.
  5. Slice eggplant into thin slices.
  6. Cut mushrooms in half or quarters depending on size.
  7. Spread vegetables onto parchment paper.
  8. Drizzle with olive oil, salt and pepper.
  9. Bake until soft, about 20-30 minutes.

Makes 4-6 servings

Stacy Kennedy, MPH, RD, CSO, LDN is a senior clinical nutritionist for Dana Farber/Brigham and Women’s Hospital Cancer Care, Harvard Medical School teaching affiliates, in Boston, MA. Together with her husband, Dr. Russell Kennedy, PsyD, they have a private practice, Wellness Guides, LLC, that sculpts individualized plans for weight management, disease prevention and management and to promote longevity. Stacy is a Board Certified Specialist in Oncology Nutrition and Integrative Nutritionist with the Zakim Center for Integrative Therapies. Stacy also serves as project manager and lead writer for Nutrition Services content on the Dana-Farber Web site www.dana-farber.org/nutrition and affiliated app. Stacy is regularly featured in TV, radio and print media. Stacy is featured in the award winning documentary films, Fat, Sick & Nearly Dead and FSND2, www.fatsickandnearlydead.com and works as the Lead Nutritionist for its affiliated company Reboot with Joe. Stacy was a key member of the start-up team who opened and operated Stacy’s Juicebar in Needham, MA. Kennedy created and oversaw execution of the menu and cleanse program (2013-2014). Stacy is an American College of Sports Medicine Certified Health Fitness Specialist and works in private practice to help her clients get results with simple, healthy eating strategies. Stacy received a B.S. in Dietetics from Indiana University, completed her Dietetic Internship at Massachusetts General Hospital and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. Stacy lectures on nutrition, weight loss, exercise and wellness behaviors to local schools, medical professionals and graduate universities. She has two sons, three dogs and lives in Wellesley, MA, just outside of Boston. Stacy enjoys cooking, juicing, hiking and yoga.