Smart Sides for the Holiday Season

Lawndale News Chicago's Bilingual Newspaper - Foods

By: Kim Kirchherr, MS, RD, CDE
Jewel-Osco Dietitian

Vegetables are a wise choice year ‘round because they provide nutrition without too many calories, they are easy to make, and colorful, too. Using seasonal produce is a fun and easy way to change up the menus, stick to the budget, and enjoy a variety of nutrients as part of a balanced menu. Roasted vegetables are kid-friendly and a good dish for the holidays. Make them ahead and serve them cold as an appetizer or tossed in a salad for a special holiday touch. They are also great served warm out of the oven as part of the meal.

Roasted Vegetables

Active Time: 20 minutes
Total Time: 50 minutes
Amount: 6 servings

 Lawndale News Chicago's Bilingual Newspaper - Foods
¾ pound Farm Stand® Red Potatoes, cut into 1 ½-inch chunks
½ pound sweet potatoes, peeled, cut into 1-inch chunks (about 2 cups)
½ butternut squash, peeled, seeded and cut into 1-inch chunks (about 2 cups)
½ head Farm Stand® Cauliflower, sectioned into 1 ½-inch florets (about 4 cups)
3 Farm Stand® Carrots, peeled, cut into 1-inch slices (about 2 cups)
12 red pearl onions, peeled
12 whole garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped garlic

1. In large roasting pan, combine potatoes, squash, cauliflower, carrots, onions and garlic cloves.
2. In small bowl, combine olive oil, thyme and chopped garlic; salt and pepper to taste. Pour over vegetables and toss to coat.
3. Roast in a preheated 425°F oven 30 minutes, stirring halfway through, or until browned and fork tender.

Nutritional Information:

Serving Size ¼ of recipe
Calories 215
Total Fat 6g
Saturated Fat 1g
Cholesterol 0mg
Sodium 60mg
Carbohydrates 39g
Fiber 5g
Protein 5g

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