Deb's Healthy Plate
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Archive for the Vegetables Category

Brussels Sprouts with Chestnuts

Prep Time: 8 minutes Cooking Time: 35 minutes Yields: 4 servings 2 cups Brussels sprouts, ends cut off 1/2 teaspoon salt 1/2 pound shelled chestnuts 1 cup chicken or vegetable stock 1 tablespoon olive oil Directions: Pre-heat oven to 350 degrees. In a medium sized sauce pan

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Baked Caraway Sweet Potato with Rosemary

Prep Time: 10 minutes Cooking Time: 50 minutes Yields: 6 servings 3 medium sweet potatoes 2 tablespoons olive oil 1/2 cup fresh rosemary 1/2 tablespoon caraway seeds Directions: Preheat oven to 400 degrees. Scrub sweet potatoes under running water and cut into big chunks. Place sweet potatoes

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Artichoke with Dipping Sauce

Prep Time: 5 minutes Cooking Time: 35 minutes Yields: 2 servings 1 artichoke Juice of 1/2 lemon Sauce: 1/2 cup your favorite mustard 2 tablespoons cider vinegar 2 tablespoons tamari 2 tablespoons honey Directions: Heat 2 inches of water in a pot. Wash artichoke, and cut about

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Acorn Squash with Applesauce

Prep Time: 10 minutes Cooking Time: 45 minutes Yields: 2 servings 1 acorn squash 1 tablespoon olive oil 1 cup apple sauce Cinnamon Directions: Preheat oven to 350 degrees. Cut squash in half and remove seeds with a spoon. Place squash halves skin side down on a

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Roasted Root Vegetables

Roasted Root Vegetables 4-6 servings 1 sweet potato 2 parsnips 2 carrots 2 turnips 1 large rutabaga 1 daikon radish (or substitute/add in your favorites, like squash, pumpkin) 1 large onion/garlic 1 red pepper 1 yellow pepper 1 green pepper 1-2 fresh tomatoes 1-2 tablespoon grape seed

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Green Bean Casserole

1 pound fresh green beans 1 can low sodium cream of mushroom soup 2-3 cups low sodium chicken broth 1 cup fresh mushrooms, chopped 1 cup onions chopped 2 egg whites, scrambled 3/4 cup whole grain bread crumbs Directions Steam or boil the green beans in the

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