FAVORING BRIGHTLY COLORED GRUB FOR A HEALTHY FALL!
Most root vegetables are available all year round, but they’re at their peak from fall to spring, so now’s the time to grab hold of some delicious root veggie grub! Underground gems such as carrots, garlic, onions, ginger, turnips, sweet potatoes, beets, and parsnips deliver ample flavor and nutrients during the cooler months.
Many root vegetables are chock-full of a phytochemical group called carotenoids found in dark orange, yellow fruits and veggies – including leafy greens. According to the American Institute of Cancer Research, after consuming these colorful fruits and veggies studies show they have the potential to:
- Stimulate the immune system
- Reduce the kind of inflammation that makes cancer growth more likely
- Prevent cell damage and helps with cell repair
Other powerful little friends that offer safeguards against inflammation are foods rich in Omega-3 fatty acids like walnuts, sardines, wild caught salmon and even spices like ginger and turmeric.
Wishing you a brightly colored, healthy fall full of delicious, satisfying grub! xo.
- 1 bag Brussels sprouts, quartered
- 1 bag rainbow carrots, sliced 1/4 inch
- 1 Tablespoon grapeseed oil
- seaweed salt, to taste (or sea salt)
- black pepper, to taste
STEP 1: Pre-heat oven to 400 degrees. Wash carrots well. Using a mandoline slicer or chef's knife, thinly slice the carrots. I cut my carrots diagonally resulting in a slant cut approx 1/4 inch think. Set aside
STEP 2: Wash Brussels sprouts, remove any loose leaves and trim the stem ends. With a chefs knife cut them into quarters. Combine Brussels sprouts and carrots into a baking dish and add grapeseed oil. Mix well. Add seaweed salt (or sea salt) and pepper. Shake the pan every 10 minutes Cook for 30-45 minutes until slightly browned.