Winter Vegetables Dinner Sheet Pan

Now here's another solution for those of you who need help getting your vegetables down. The recipe also works for those of you who are mostly plant-based, seeking a dinner idea or need a healthy side for your guests.

I previously made some vegetable sheet pans for lunch and dinner, but we need them for the winter too!

The great thing about sheet plans divided up by veggie is that they can each receive special treatment in terms of seasoning. This extra step makes a difference and guarantees you get flavourful vegetables.

I add some turmeric to the cauliflower which gave the florets a yellow tint and a curry-like flavour.

The parsnips were infused with sage as they are similar to potatoes in some ways, and that worked seamlessly.

Fennel already has a unique taste - anise or liquorice - so I decided to use garlic and mixed herbs.

The broccoli got a bit of date nectar to give them extra flavour, as well as a little parmesan as I did the cauliflower.

Finally, the Brussels sprouts were flavoured as with the fennel was, but I did add fenugreek powder and tossed them with pomegranate seeds.

I always recommend when possible to focus on bringing out the natural flavour and allowing the freshness of the vegetables to shine through rather than being overpowered by other flavours and being overcooked.

Be sure to wash and inspect your veggies before preparing. The fresher they are, the better. I hope you enjoy it!

Ingredients

1 small cauliflower head, cut into florets

1 teaspoon tumeric

1/2 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

1 small head of broccoli, cut into florets

1 tablespoon date nectar (or natural sweetener)

1 tablespoon grated Parmesan cheese

1/2 teaspoon salt

1 tablespoon black pepper

1/2 teaspoon coriander

2 tablespoons olive oil

1 head fennel thinly sliced lengthways, stems cut off

1 tablespoon mixed/Italian herbs

2 tablespoons olive oil

1 tablepoon garlic powder

1/2 teaspoon salt

1 teaspoon black pepper

1 large parsnip root, peeled, sliced and halved

1/2 teaspoon salt

1 teaspoon black pepper

1 tablespoon dried sage

1 teaspoon fresh sage

2 tablespoons olive oil

1 teaspoon garlic powder

1 cup Brussels sprouts, halved

1/2 teaspoon salt

1 tablespoon black pepper

1 tablespoon grated parmesan cheese

1 tablespoon pomegranate seeds

1 teaspoon garlic powder

1 tablespoon lemon juice

1 tablespoon olive oil

Instructions

In five separate medium bowls or containers, toss each vegetable in its list of ingredients, making sure everything is evenly mixed and coated before transferring.

Using a cooking oil spray a baking tray lined with parchment paper.

Line each of the vegetables making sure they are not on top of each other to cook evenly.

Season with the additional salt and pepper, and drizzle the lemon juice and olive oil.

Bake at 375F for 25 minutes, stirring to turn over at least once.

Eat the vegetables hot! Serve as the main dish or as the side of greens.

Winter Salad with Beets and Pomegranate

Winter! When it comes to food during this time, we often think about soup, casseroles, and hot chocolate by the fire. What about salad?

I've brought up this point, and I would like to keep my body - and my thoughts - clean and healthy! If we're all looking to be in the best possible health, more salads should be eaten throughout the year, especially those loaded up with vitamin c and antioxidants. Hence, this recipe.

As with other recipes on this website, I like to lean on what's on the season. Catching the tail end of pomegranates which are rich in antioxidants and pairing them with beets which are in full swing and considered a superfood, I put together a salad that can stand on its own feet or be at the dinner table as aside.

I used both kale and mixed spring greens for some textural variety, and add the naartjies (that's what I grew up referring to them as) or clementines rather, for that dose of vitamin C we all need.

Sprinkle on some nuts for crunch, drizzle on a simple vinaigrette, and you're good to go!

Ingredients

1/2 pomegranate worth of seeds (you can keep some of the shell to garnish)

2 cups chopped kale

2 cups spring mix greens

1/3 cup shaved parmesan cheese

1/4 cup grated parmesan cheese

1-2 whole cooked beets, thinly sliced and quartered

2 tablespoons pecans or walnuts

1 naarjitie or clementine, peeled and seperated

2 tablespoons sun-dried tomatoes

Salt and black pepper to taste

Quick vinaigrette:

3 1/2 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon coursely ground black pepper

1 teaspoon garlic powder

1 tablespoon balsamic vinegar

1 teaspoon soy sauce

Instructions

In a large bowl, toss the kale and spring greens.

Add the naarjitie/clementine wedges, sun-dried tomatoes, pomegranate seeds, and most of the cheese and nuts, reserving some to garnish after the dressing.

In a smaller bowl, whisk the ingredients for the vinaigrette, add more seasoning to taste if necessary. Drizzle over the greens and toss until evenly coated.

Add the salad to a serving bowl/plate and lay over the slices of beets, with the remaining cheese and nuts.

Season with extra salt and pepper. Enjoy!