BALSAMIC BUTTERNUT, BRUSSELS AND BEETROOT

Name: BALSAMIC BUTTERNUT, BRUSSELS AND BEETROOT
Cuisine: European, Mediterranean
Ingredients: 1 butternut squash, halved, de-seeded and cut into 1-inch/2.5cm dice (about; 1 pound/450g Brussels sprouts, trimmed and halved lengthways; 1 bunch beetroot (3 to 4 medium beetroot, or about 1 pound/450g), trimmed and cut into 1-inch/2.5cm dice; 1 red onion, cut into ½-inch/1cm dice; ½ teaspoon dried oregano; ½ teaspoon ground coriander; 2 teaspoons Dr Greger’s Special Spice Blend (here); ¼ cup/60ml Balsamic Syrup (here); Ground black pepper

3 steps

If your beetroot comes with nice greens attached, consider cooking them up to serve as a bed for these beautiful alliterative veggies

Updated at: Thu, 17 Aug 2023 00:04:44 GMT

Nutrition balance score

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Ingredients

4 servings

1butternut squash

halved, de-seeded and cut into 1-inch/2.5cm dice

1 poundBrussels sprouts

trimmed and halved lengthways

1 poundbeetroot

3 to 4 medium beetroot about, trimmed and cut into 1-inch/2.5cm dice

1red onion

cut into 1/2-inch/1cm dice

½ teaspoondried oregano

½ teaspoonground coriander

2 teaspoonsSpecial Spice Blend

¼ cupBalsamic Syrup

here

ground black pepper

Instructions

Step 1

Preheat the oven to 220°C/425°F/gas mark 7. Line one or two large, rimmed baking trays with silicone mats or baking parchment.

Step 2

Spread the squash, Brussels sprouts, beetroot and onion in a single layer on the prepared tray(s). Season with the oregano, coriander and 1 teaspoon of the Dr Greger’s Special Spice Blend. Roast in the oven for 30 to 45 minutes, or until tender, turning the vegetables once, about halfway through.

Step 3

Remove the tray(s) from the oven and transfer the vegetables to a serving dish. Drizzle with the Balsamic Syrup, season with the remaining 1 teaspoon of Dr Greger’s Special Spice Blend and black pepper to taste and serve hot.