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Enjoy this colorful vegetable medley
This healthy mix of colorful vegetables is a perfect winter dish. Bitter greens, sweet carrots and spicy parsnips are just a part of this delicious roasted vegetable medley.
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1 cup coarsely chopped bok choy or Swiss chard
4 baby turnips, trimmed
1 small celery root, peeled and cut into wedges
½ pound baby carrots, peeled and left whole
8 Brussels sprouts, trimmed, with an X cut in the stem end
4 cipollini onions
2 parsnips, quartered
1 small Japanese eggplant, quartered
2 heads baby cauliflower, quartered (or 1 standard cauliflower, separated into florets)
4 ounces shiitake mushrooms, stems discarded
Two 28-ounce cans no-salt-added whole plum tomatoes, with juice
2 lemons, sliced thin, seeded
2 sprigs each parsley, rosemary and thyme
Freshly ground pepper
1 tablespoon extra virgin olive oil
½ cup dry white wine
Makes 6 servings.
Nutrition information (per serving)
Calories: 400
Fat: 6g
Saturated Fat: 1.5g
Sodium: 260mg
Protein: 12g
Carbohydrate: 79g
Dietary Fiber: 19g
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)
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