WFMY -- When the weather gets cooler and you're craving comfort food, vegetables probably aren't the first thing you reach for. But Chef Tracy Lamothe, with The Traveled Farmer, is helping you change that with some healthy recipes that are yummy too!
Check out her recipes below.
Roasted Butternut Squash
1 package of pre-cut butternut squash
2 tbs olive oil
2 teaspoons Garam Masala
Salt and pepper to taste
In a 9X13 pan toss the butternut squash with the oil to coat. Then add the garam masala, salt and pepper. Toss again to distribute evenly. Spread squash out in the pan to have an even layer. Roast in the oven on 350 for 30 minutes. Serve hot.
Roasted Shaved Brussel Sprouts
Serves 6 - 8
1 Package of fresh shaved brussel sprouts
¼ cup pumpkin seeds
¼ cup craisins
3 tbs olive oil (or vegetable oil)
¼ cup orange juice
Salt and pepper to taste
Coat the bottom of a 9X13 pan with the olive oil. Add the brussel sprouts, pumpkin seeds, craisins and orange juice. Toss to mix and coat the brussel sprouts evenly. Roast for 30 to 45 minutes in a 350 oven. Stir at 15 minutes and redistribute to roast evenly. Also works well in a cast iron skillet.
Collard Green Burritos
6 large collard green leaves (one per person)
1 14 oz can of low salt refried beans (or make your own)
½ cup (or more) Pico di gallo
8 oz shredded cheese, either a blend or cheddar
1 cup Shredded romaine lettuce
½ cup chopped tomatoes
2 cups brown rice cooked
¼ cup fresh chopped cilantro
Optional ingredients: Green chillies, jalapeno peppers, salsa, sour cream, salsa verde
Cut the tough stem off the collard green leaves and wash thoroughly. Lay flat on paper towels. Place in the microwave (on paper towels) for 20 seconds to soften. Heat the refried beans either on the stove or in the microwave. Have your rice hot and ready.
Assemble: One at a time (or have family members do this together), lay one leaf so that the stem end is near your right hand. With the beans make a small rectangular pile in the middle of the leaf. Add the rice in the same shape. Then layer cheese, pico di gallo, tomatoes, lettuce and any other optional ingredients. Roll like a burrito folding the right and left sides of the leaf in before flipping the side closest to you over the stuffing and rolling. Repeat with all the remaining leaves.
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