January Recipe of the Month: Layered Winter Veggies

As the excitement of the new year starts to dull down, many of our clients' willpower are tested and they rely on us to keep their healthy eating game strong. Our goal is to provide our clients with food that is not only nutritious but something to look forward to after a long day. Whether it's a healthier version of a childhood favorite or a new type of cuisine that we gently pushed them to try, it is truly rewarding to help others on their way to a healthy lifestyle. By doing our part we hope to keep on motivating our clients and all those who read our blog!

This winter veggie recipe was recently featured on the blog of Divalysccious Moms and has been a big hit! Use this opportunity to break out your mandolin and find this dish assembled in thirty minutes or less. Feel free to replace the veggies with turnips, parsnips, carrots or whatever winter vegetables that you have in the house. The key is to cut the root vegetables into a uniform size to ensure even cooking. Make this dish year-round with seasonal veggies and experiment with different herbs and toppings. Enjoy!

Ingredients:

1 medium yam, peeled and cut into ½-inch pieces

1 medium potato, peeled and cut into ½-inch pieces

1 red bell pepper, cored and cut into thin rings

1 small red onion, cut into thin rings

1 ½ cups Brussels sprouts, halved

Fresh thyme, 2 teaspoons chopped

6 tablespoons olive oil

½ cup grated Manchego cheese

Salt & Pepper

 

Instructions:

Preheat the oven to 375 degrees Fahrenheit. Toss the yam and potato with salt, pepper, and two tablespoons of olive oil until coated evenly. Spread the veggies evenly along the bottom of a 13x9 baking pan.

Arrange the pepper rings over the veggie mixture followed by the red onion. Sprinkle with salt, pepper, and one teaspoon of thyme. Drizzle the layer with one tablespoon of olive oil.

For the final layer, add the halved Brussels sprouts with the remaining teaspoon of thyme. Drizzle with the last three tablespoons of olive oil. Bake for 25 minutes uncovered. Add the Manchego cheese and continue to bake for an additional 15 minutes or until the top is golden brown. 

 

Michele Wood