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