Roast Walnut and Squash Medley with Persillade
- Preparing Time: -
- Total Time: -
- Served Person: 2 servings plus leftovers
- pepper
- 2 tbsp. olive oil
- 1 red onion, thickly sliced
- 10 â½ oz. peeled winter squash, cut into 1 â½-inch cubes
- 7 oz. chicory, roughly chopped (about 2 heads)
- 7 oz. portobello mushrooms, thickly sliced
- 7 oz. red peppers, halved, deseeded, and roughly chopped
- 2 oz. walnuts, halved
- 2 oz. cooked chestnuts, halved
- sea salt and freshly ground black
- 4 tbsp. extra-virgin olive oil
- 1 oz. fresh flat-leaf parsley, leaves and stalks finely chopped
- â½ oz. fresh tarragon leaves, finely chopped
- â½ oz. fresh dill, finely chopped (chervil, fennel fronds, or chives will also work)
- â½ shallot, finely chopped
- 1 garlic clove, finely chopped
- Carbohydrate 57 g(19%)
- Fat 61 g(94%)
- Fiber 13 g(52%)
- Protein 14 g(28%)
- Saturated Fat 8 g(39%)
- Sodium 1427 mg(59%)
- Calories 788
Preparation Preheat the oven to 400°F. Arrange the vegetables and nuts on a large baking tray, drizzle with the olive oil, season with salt and pepper, and toss to coat. Bake in the oven for 45 minutes, tossing everything halfway through so the ingredients cook evenly, until the vegetables are tender and the nuts are toasted. Combine the persillade ingredients in a bowl with some salt and pepper. Remove the roasted vegetables and nuts from the oven, transfer to serving bowls, and dollop the persillade over the top. TipServe this dish with a little brown rice or red quinoa to turn it into a more substantial meal. From Eat to Beat Illness: 80 Simple, Delicious Recipes Inspired by the Science of Food as Medicine © 2019 by Dr. Rupy Aujla. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation Preheat the oven to 400°F. Arrange the vegetables and nuts on a large baking tray, drizzle with the olive oil, season with salt and pepper, and toss to coat. Bake in the oven for 45 minutes, tossing everything halfway through so the ingredients cook evenly, until the vegetables are tender and the nuts are toasted. Combine the persillade ingredients in a bowl with some salt and pepper. Remove the roasted vegetables and nuts from the oven, transfer to serving bowls, and dollop the persillade over the top. TipServe this dish with a little brown rice or red quinoa to turn it into a more substantial meal. From Eat to Beat Illness: 80 Simple, Delicious Recipes Inspired by the Science of Food as Medicine © 2019 by Dr. Rupy Aujla. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
