Make Any Autumn Evening A Celebration With The Healthiest And Most Delicious Recipes (Part 3)

- Give Up Coffee For Beautiful Breasts
- Welcome to your First Trimester
- Welcome to your Second Trimester
- Welcome to your Third Trimester

5. Roasted Root Vegetables

Description: Roasted Root Vegetables

Roasted Root Vegetables

Serves: 4

Prep time: 10 minutes

Cook time: 40 minutes

·         1 pound mixed new potatoes (red, yellow, and purple)

·         1 medium parsnip (about ¼ pound)

·         1 medium turnip (about ¼ pound)

·         2 small red onions (about ½ pound)

·         ½ teaspoon salt

·         1 tablespoon olive oil

·         2 teaspoons minced fresh thyme

·         ½ teaspoon ground coriander

·         ½ teaspoon ground cumin

·         ¼ teaspoon smoked paprika

1.    Preheat oven to 400°F. Cut potatoes into ¾ - to 1-inch pieces. Peel parsnip and turnip and cut both into ¾ - to 1-inch pieces as well. Peel onions and cut into ½ -inch segments, keeping the root end intact.

2.    Place potatoes, parsnip, turnip, and onion in a medium bowl and top with salt and olive oil; toss to coat. Sprinkle with thyme, coriander, cumin, and paprika. Toss to coat and transfer to a baking sheet. Roast for 40 minutes or until tender. Serve warm or at room temperature.

Nutrition score per serving

163 calories, 4g fat (1g saturated), 30g carbs, 3g protein, 6g fiber, 711mg sodium, 47mg calcium, 1mg iron

6. Roasted Citrus Beets

Description: Roasted Citrus Beets

Roasted Citrus Beets

Serves:4

Prep time: 10 minutes

Cook time: 45 minutes (plus 10 minutes resting)

·         1 grapefruit

·         1 lemon

·         1½ pounds mixed red and gold beets, peeled and cut into

·         ½ -inch pieces

·         1 teaspoon olive oil

·         2 tablespoons jarred orange marmalade

·         2 ounces goat cheese, crumbled

·         ¼ cup toasted walnuts

1.    Preheat oven to 350°F. Use a peeler to take 4 wide strips of zest of grapefruit and lemon. Set aside.

2.    Place two pieces of foil, each about 12 inches square, on a work surface. Place the red beets, 2 strips grapefruit zest, 2 strips lemon zest, and ½ teaspoon olive oil in the center of one. Bring two opposite sides of the foil together and fold over to secure. Roll up remaining two sides to seal and form a packet. Place the gold beets and the remaining grapefruit zest, lemon zest, and olive oil on the other piece of foil and secure in the same way. Place both packets on a baking sheet and roast for 45 minutes.

3.    Remove baking sheet from oven and let rest 10 minutes or until packets are cool enough to handle, then open and remove zest. Finely julienne one strip each of roasted lemon zest and roasted grapefruit zest. Set aside.

4.    In a medium bowl, combine marmalade with zest. Add beets and toss to coat, then top with goat cheese and walnuts; serve immediately.

Nutrition score per serving

221 calories, 10g fat (3g saturated), 31g carbs, 7g protein, 7g fiber, 201mg sodium, 56mg calcium, 2mg iron

7. Red Wine Poached Pears

Description: Red Wine Poached Pears

Red Wine Poached Pears

Serves:4

Prep time: 10 minutes

Cook time: 45 minutes

·         4 Bosc pears

·         1 750-milliliter bottle red wine, preferably merlot or Bordeaux

·         1 cinnamon stick

·         ⅓ cup plus 1 tablespoon honey

·         ½ cup heavy cream

·         2 ounces goat cheese, softened ground cinnamon for garnish

1.    Peel pears and use a paring knife to core each from the bottom, leaving stems intact. Set aside.

2.    In a medium saucepan, combine 1 cup water, wine, cinnamon stick, and ⅓ cup honey. Bring to a simmer over medium-low, then add pears. Partially cover and simmer gently for 20 minutes.

3.    Remove pears to a plate and set aside. Continue cooking wine sauce for 15 to 18 minutes more or until reduced by 75 percent.

4.    Meanwhile, in a small bowl, whisk together heavy cream, goat cheese, and remaining honey until soft peaks form. Set aside.

5.    Place a pear in a shallow bowl and drizzle with 1 tablespoon wine sauce. Top with a spoonful of goat cheese cream and dust with a sprinkle of cinnamon. Repeat with remaining pears and serve immediately.

Nutrition score per serving

103 calories, 1g fat (1g saturated), 24g carbs, 1g protein, 5g fiber, 7mg sodium, 18mg calcium, <1mg iron

 
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