Nutritional Wisdom with Carly Pollack

Squash, Brussels Sprouts and Jicama Hash

The Healthy Foodie

1/4 medium butternut squash, diced
1/4 medium jicama, peeled and diced
1/2 container Brussels sprouts, trimmed and halved
1/2 large red onion, diced
1/2 cup pecans, chopped
1/2 cup dried figs, chopped
1 sprig fresh sage, chopped
1 sprig fresh rosemary, chopped
1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp Dijon mustard
2 tbsp coconut oil, melted
1/8 cup apple cider vinegar
2 cloves garlic, minced
1/4 tsp smoked paprika

Preheat the oven to 375 degrees and line a shallow baking dish or sheet with parchment paper. In a large mixing bowl, combine all the vegetables, pecans, dried figs and fresh herbs. Set aside. In a smaller mixing bowl, or in a small food processor, combine all the ingredients for the sauce and whisk (or process) until all the ingredients are well incorporated. Pour the sauce over the reserved vegetables and mix until well combined. Transfer the veggies to the prepared baking dish and bake in the oven for about 40 to 45 minutes, stirring once or twice. When the veggies are cooked to your liking, set the oven to broil and leave that on for 2 or 3 minutes, just to slightly brown and crisp up the top a little bit.

2-3 Servings

Recipe Credit