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.

Ingredients:

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

sea salt and pepper to taste

Directions:

  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 Board-Certified Specialist in Oncology Nutrition and senior clinical nutritionist for Dana-Farber/Brigham and Women’s Hospital Cancer Care, Harvard Medical School teaching affiliates, in Boston. Stacy created and serves as project manager and lead writer for Nutrition Services content on the award-winning, Dana-Farber website and affiliated Nutrition app. Her app and cancer video series have been featured in popular press and industry magazines. Stacy is regularly featured in TV, radio, podcasts, documentary films and print media.

Stacy teaches nutrition at Simmons College. She co-founded her private practice, Wellness Guides, LLC and works as a nutrition consultant and advisor for numerous businesses and non-profit organizations in the health, wellness, food and technology spaces.  She is former Chief Wellness Officer and currently sits as an Advisor for AVA, a tech-nutrition startup leveraging artificial intelligence for meal tracking, planning & expert nutrition coaching. She is featured in Lighter, the plant-based nutrition-tech tool for meal planning.

Stacy is an American College of Sports Medicine Certified Personal Trainer and Group Exercise Instructor. 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.

She enjoys yoga, running, cooking and caring for her husband, sons and dogs.