At Christmas time, one always seems to make more food than needed. I am loathe to throw away any food and personally, I am not a fan of simply reheating food in it’s same state. This recipe came about to give a kick to the taste of roasties and brussels, and it certainly does that.
I used leftovers from our Christmas dinner so have approximated the weights. Feel free to use less or more of what you have.
Enjoy – Jo x
Potatoes cannot be counted as one of your 5 a day but are high in vitamin c, soluble fibre as well as filling.
Brussel sprouts are packed with different vitamins and minerals, including iron (essential for red blood cells to carry oxygen around the body; manganese, and phosphorus, needed to help build strong bones and teeth. They also contain vitamin A (helps to look after the health of our skin and eyes), and all of the B vitamins, especially folic acid which helps the body to form healthy red blood cells and is required in greater amounts during pregnancy. It is a good source of vitamin K to support bone health and help with blood clotting. (just 8 sprouts supply double the amount recommended daily allowance) and vitamin C which helps the immune system and to absorb iron.
Parsnips are a good source of potassium (great for heart health), folate (needed for healthy brain and nervous system), and vitamins C and E.
Onions contain vitamin C and compounds which have anti-cancer, anti-inflammatory and antibacterial properties, help to lower bad LDL cholesterol and raise good HDL cholesterol thus reducing the risk of heart disease as well as regulating insulin response (insulin resistance is often a precursor to developing type 2 diabetes).
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