By Anthony Sepe
Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to introduce to you this week, my friend and my colleague, Susan M. Piergeorge, MS, RD and her recipe: “Brussels, Beets and Sweets.”
Susan M. Piergeorge, MS, RD is a Registered Dietitian. Her background includes nutritional counseling, health promotion, public speaking, sales, marketing and business development. Along with a Professional Culinary Certificate, she has culinary, teaching, and food manufacturing industry experience.
Susan has received numerous awards from the American Cancer Society, American Diabetes Association, and American Heart Association for her volunteer efforts and community outreach.
She has authored a book, Boomer Be Well, Asante Publications, LLC, on the subject of Food, Nutrition, and Preventive Health Strategies scheduled for publication late 2010/early 2011..
Susan is an active member of the American Dietetic Association (since 1984), and belongs to a number of specialty practice groups. She is available for speaking engagements and culinary demonstrations.
Brussels, Beets, and Sweets
This colorful hearty side dish goes well with beef, pork, game, tofu, turkey or chicken (as pictured). It's easy to make, full of flavor, and loaded with nutrition. Enjoy!
¼ tsp. salt
¼ tsp. black pepper
1/2 tsp. cinnamon
2 tsp. dried rosemary
3 cloves garlic, minced
2 tsp. minced fresh ginger
1 medium onion, rinsed, peeled and chopped
2 lbs. sweet potatoes, rinsed, scrubbed and cut into bite size chunks
1 lb. beets, rinsed, peeled, and cut into bite size chunks
½ lb. fresh Brussels sprouts, rinsed and cut into halves (or 12 ounce frozen)
2 Tbsp. canola oil
Preheat oven to 400°F.
In small bowl combine, salt, pepper, cinnamon, rosemary, garlic and ginger. Set aside.
On large cookie sheet or baking pan assemble all vegetables. Drizzle canola oil over vegetables and mix together with tongs (or clean hands).
Add spice, garlic and ginger mixture and stir to coat well.
Bake for 25 minutes. Take out of oven and stir vegetables. Place back into oven and bake another 20-25 minutes until cooked. Makes six servings.
Per serving: 200 calories, 4 gm. protein, 35 gm. carbohydrate, 5 gm. fat, 0 mg cholesterol, 7 gm. fiber, 227 mg sodium, 789 mg potassium, 16203 IU vitamin A, 39 mg vitamin C, 595 mcg lutein and zeaxanthin, 80 mg omega-3 fatty acids, 0.8 mg zinc
Enjoy! And stop by to see Susan at her Blog.
Thank you for reading and have a great day,