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The Healthier Plate: Roasted Winter Vegetables

Nov 17, 2015

By Kyle Rose, RD, LD

Weight loss surgery means a change in your lifestyle, including your diet. Once your doctor has cleared you to start eating solid foods, you’ll have some changes to make in the kinds of foods you eat to help keep you on track on your weight loss journey.

The best foods to eat following weight loss surgery are high in protein and low in fat and sugar. The Nicholson Clinic is devoted to helping our patients develop a healthy lifestyle post surgery.

Roasted Winter Vegetables

Ingredients:
2 lbs of winter squash, pumpkin, parsnips, carrots, or beets (or a mixture of any or all of these vegetables)
2 medium red or yellow onions, quartered
Extra virgin olive oil
Kosher salt
Ground black pepper

Directions:

Preheat oven to 400F.
Peel and cut vegetables into equal-sized pieces, about 1 inch chunks.
Toss vegetables and onions with olive oil in a large bowl, season with salt and pepper to taste.
Spread vegetables out in a single layer onto roasting pan so vegetables do not touch.
Roast vegetables until they are lightly browned and just tender, usually 45 minutes to 1 hour.
Remove vegetables from oven and toss with additional olive oil. Season with additional salt and pepper if desired.
Serve warm.

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  • NC - The Healthier Plate

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