Cozy up this winter with dishes that celebrate this season’s freshest produce items. The warming flavors of roasted root vegetables are comforting on a cold winter’s day. Sweet and tangy fruits are invigorating and compliment any savory meal.
Peruse the produce section of the grocery store and you will find these items marked down in price. An additional benefit of purchasing in-season fruits and vegetables is their peaked quality and increased nutrient profile.
Take advantage and experiment with something new! I’ve compiled a list of some of my favorites below.
Brussels Sprouts are one of my favorite vegetable sides and are rich in vitamins and antioxidants! They are easy to prepare with a touch of salt, pepper and olive oil, but also go well with pine nuts, cranberries or pomegranate seeds.
Familiarize yourself with fennel. It is a bitter green grown on stalks that enhances dishes as a spice, but can also stand alone as a braised side dish. Fennel pairs well with salmon or citrus fruits in a salad.
Pep up grain salads with pomegranate seeds! They are packed with antioxidants and a healthy dose will help prevent the common cold.
Grow a liking for leeks. They are related to scallions, onions and garlic and embody a potent flavor, sure to kick a healthy vegetable sauté up a notch.
Whether you roast, sauté, or venture to make a hearty soup with your winter vegetables, use spices like cumin, curry powder, coriander, cinnamon and chili powder to bring out their rustic flavors.
Spiced Chicken with Roasted Winter Vegetables
Makes: 4 servings
Prep Time: 10 minutes
Total Time: 45 minutes
- 2 pounds boneless chicken breasts
- 1 large yam
- 2 medium russet potatoes
- 1 large parsnip
- 2 large carrots
- 1 shallot, thinly sliced
- 1 medium orange, sliced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried cinnamon
- ½ teaspoon ground coriander
- 1 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Preheat oven to 400°F.
- Cut yam, russets, carrot and parsnip evenly into 1-inch thick pieces. Toss in olive oil, salt and pepper.
- Sort vegetables and sliced shallot on a lightly greased baking sheet. Roast for 35 minutes.
- Halve each chicken breast and butterfly.
- Mix all spices in a bowl. Rub both sides of each breast with spice mixture. Cook each on a grill pan over medium heat for about three minutes on each side.
- Arrange breasts on a baking sheet. Place orange slices on the topside of each. Bake for 20 minutes or until cooked through.
Nutrition Facts Per Serving: 350 Calories, 30 g Protein, 7 g Fat (1.4 Sat), 40 g Carbohydrates, 6 g Fiber, 1155 mg Potassium, 335 mg Sodium, 73 mg Cholesterol
Article & Recipe featured on A&P Nutrition Tip Blog