This recipe was created by Nutrition CPR’s own top chef, Hertha Essman, also known affectionately as Mom, Nana or Big H! Hertha loves to cook and at almost 70 years old, leads a healthy lifestyle with nutrition and exercise part of her daily routine!
Peel and slice
2 carrots
2 parsnips
1 medium sweet potato
1 cup cauliflower florets
And
1 (12oz) bag cubed butternut Squash
Preheat oven to 375 degrees
In a large skillet heat 1T olive oil and 3 T butter
Toss vegetables, one large clove minced garlic, salt and pepper and a 1/4 t. nutmeg in a bowl.
Transfer to skillet
Sauté for 5 minutes. Stir occasionally.
Place mixture in an oven proof casserole.
Roast vegetables for 20 minutes or until tender when you pierce with a fork
Sprinkle with fresh minced parsley.
Serves 6-8
This recipe was created by Nutrition CPR’s own top chef, Hertha Essman, also known affectionately as Mom, Nana or Big H! Hertha loves to cook and at almost 70 years old, leads a healthy lifestyle with nutrition and exercise part of her daily routine!
Copyright © Jaime Coffey Martinez, Nutrition CPR, LLC