Serves 6-8 Cook Time 50 minutes
2 medium red onion sliced thinly
1 medium head of cauliflower (approx. 2 ½ lbs)
1 small butternut squash or (2 lbs) yellow squash peeled, seeded, and cut into 1 inch dice 1 lb brussel sprouts, halved
2 tsp extra virgin olive oil
10 sage leaves
5 sprigs thyme
2 inch pieces of rosemary
- Toss vegetables with olive oil and salt and pepper.
- Preheat oven to 425 degrees. Spread veggies in 2 large rimmed baking sheets and roast for 30 minutes until beginning to brown, tossing periodically. Lower temp to 350 degrees and roast another 20 minutes. Scrape into bowl and serve hot or at room temperature.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center