This month we are celebrating togetherness, family, friends and healthy food! To embrace the Thanksgiving spirit we are sharing one of VIDA’s favorite healthy recipes to help you incorporate some delicious veggies into your family dinner. Thank you to our medical assistant Debbie for this recipe. Happy Thanksgiving!
Roasted Vegetables with Dried Cranberries
and Dijon Vinaigrette
1 lb butternut squash, peeled and cut into 3/4-inch chunks
1 lb brussels sprouts, stems trimmed and sliced lengthwise in half
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 lb cauliflower, cut in large enough pieces so it doesn’t fall apart
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
2 tablespoons extra virgin olive oil + 1 teaspoon
1 teaspoon kosher salt
freshly ground black pepper
1 cup dried unsweetened (or sweetened) cranberries or cherries Dijon Vinaigrette:
5 teaspoons Dijon mustard
2 1/2 tablespoons rice wine vinegar (or rice vinegar)
5 tablespoons extra virgin olive oil
1 teaspoon of kosher salt
freshly ground black pepper DIRECTIONS:
1- Preheat the oven to 450 degrees. Place the vegetables on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
2- Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).
3- Roast the vegetables at 450 degrees for 20 to 30 minutes (this will vary depending on the size of your vegetable chunks), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time, not before. Place the baking pan on a rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.
4- In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
5- Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.
Notes: This recipe makes just enough dressing for the entire dish, so if you decide to double or triple the roasted vegetable amount, be sure to double or triple the dressing as well! Tips for Success:
If you are prepping ahead for Thanksgiving or bringing this to a friend’s house, the vegetables can be roasted ahead of time (you can blast them in a 350 degree oven for 10-15 minutes just before serving) and wait to toss them with the dressing until just before serving.
Best in Health,
Dr. Carolyn George and staff
About the Author
Carolyn S. George, MD, the founder and owner of VIDA Integrative Medicine, is dedicated to providing personalized healthcare by identifying and addressing the root causes of illness through an approach called Functional and Integrative Medicine. Her functional medical approach helps her find answers so she can treat the root cause of disease instead of just treating the symptoms. She works closely with her patients to explore their health and identify areas of improvement with both traditional medicine as well as nutritional support to maximize their health and well being.
Dr. George is board certified in Urgent Care Medicine (ABUCM) receiving her undergraduate and medical degrees from the University of Manitoba. She received her post-graduate training in Toronto at St. Mary’s Hospital and has practiced in both the United States and Canada. Dr. George has spent over 25 years working in the area of Emergency and Urgent care medicine where she observed the long-term consequences of poor lifestyle choices, oversight in management, inadequate patient education and difficult to treat conditions. She realized that her expertise and passion could make a real impact on her patient’s health before irreversible damage has occurred. Since then she has focused exclusively on applying a whole system approach of functional and integrative medicine to her practice.
Dr. George believes strongly that patients make better choices about their health when they understand all the relevant factors that lead to their disease.
Sawgrass Medical Center,
12651 W. Sunrise Blvd., Suite 103,
Sunrise, FL 33323