We just did a lunch n ‘ learn this week for VWR International in Suwanee, GA. It was so fun! What a great group of people that are very interested in health. We spoke about SUGAR and how to cut it down in our daily eating habits. This was one of our recipes because it highlights the natural sweetness of vegetables when they are roasted. This recipe would give you a nice slow release of energy for your whole day. And this recipe also has one of our favorite herbs – PARSLEY!

It’s more than a decoration on a plate, folks! Parsley contains two types of unusual components that provide unique health benefits. These volatile oil components qualify parsley as a “chemoprotective” food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke). It’s great to make this salad once and eat from it multiple times in your week. The flavors will keep getting better and better each day!

ROASTED Veggie Salad

Use your chose of veggies. The sky’s the limit!

Brussels Sprouts



Squash – summer and winter





Sweet Potatoes

Fingerling Potatoes



Put them on a sheet tray, spray or drizzle with olive oil and sprinkle with salt and pepper. Slide into a 425F oven. Roast from 30 to 45 minutes, depending on your choice of veggies.

Red Cabbage

Napa Cabbage

While the veggies are roasting, shred the cabbages. When the veggies are done, Place the cabbages and the veggies on a platter or in a bowl and toss with the dressing below:

½ Cup Extra Virgin Olive Oil

3 TB Red Wine Vinegar

1 Tsp Turmeric

2 Tsp Dijon

Sea Salt and Freshly Cracked Black Pepper

Sprinkle with:

¼ Cup Chopped Parsley

¼ Cup Chopped Green Onions + more for garnish

1 Cup Chopped Toasted Walnuts, Almonds or Pecans

½ Cup Shredded Parmesan

AND serve!

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