This is a staple side dish at our house in the cooler months. The wide variety of colours is also related to the wide variety of nutrients in this dish. All the pretty colours make it fun for the kids too! Here's a quick rundown of all the goodness in each of the ingredients:
Brussel Sprouts: High in indole-3 carbinol - a substance found in cruciferous vegetables that has been shown to have cancer protective properties and help regulate estrogen. Sprouts are also high in vitamin K, C, A, folate and fibre.
Sweet Potatoes: Known for reducing and stabilizing blood sugar. Rich in vitamin A, fibre, potassium, B vitamins, manganese and carotene.
Beets: Rich in betalains which have strong anti-oxidant and anti-inflammatory properties. Beets are also a good source of dietary nitrates that act as vasodilators to improve blood flow and reduce blood pressure. Beets also support the liver increasing its ability to carry out detoxification processes.
1 pound (454 g) brussel sprouts, trimmed and halved
2 sweet potatoes, peeled and cubed
2-3 multi-coloured beets, peeled and cubed (could also try carrots and parsnips)
2 tbsp maple syrup
1 tbsp fresh thyme
sea salt to taste
2 tbsp olive oil or coconut oil
Preheat oven to 350F
Place all of your prepared vegetables in a large mixing bowl. Add remaining ingredients and toss well to coat.
Spread the vegetable mixture out on a baking sheet and roast for about 25-30 minutes or until soft when pierced with a fork. Alternatively, you can bake them in a casserole dish with the lid on.