Roasted Vegetables

Follow Me on Pinterest

Metabolic Recipes

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
6 sprigs
2 inch pieces of rosemary
Kosher salt
Black pepper


  1. Toss vegetables with olive oil and salt and pepper.
  2. 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 RecipesMetabolic Medical Center 
Metabolic Recipes

Connect with us on Facebook

Brussel Sprouts with Pancetta

Serves: 4 Cook Time: 17 minutes

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

  1. Partially cook the Brussel sprouts in a large pot of boiling salted water, about 4 minutes.  Drain.
  2. Meanwhile, heat the oil in a heavy large skillet over medium heat.  Add pancetta and Saute until beginning to crisp, about 3 minutes.  Add the garlic and saute until pale golden, about 2 minutes.  Add the Brussel sprouts to the same skillet and saute until heated though and beginning to brown, about 5 minutes.
  3. Season with salt and pepper, to taste.  add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.  Serve.