Friday Foodspiration: Roasted Fall Vegetables


I bet pumpkin and sweet potatoes got all the attention on your Thanksgiving table, didn’t they?

I pulled out some lesser loved fall vegetables for a yummy (and super easy) side dish to go with leftover turkey.

Your body is going to love you for this. . .

  • Brussel sprouts with vitamin K, folate, and iron.

  • Cauliflower with phytonutrients and vitamin C.

  • Parsnips with potassium and fiber

These are powerful nutrients that you may not normally get enough of in your typical food choices. In fact, we are genetically predisposed to needing more or less of certain nutrients.

Do you know what your body needs more of? Scroll to the bottom of the page to learn more.

And then head to the store to gather these easy to find fall vegetables to roast for dinner tonight!


  • 1/2 pound Brussels Sprouts, halved

  • 1 pound Parsnips, chopped

  • 1 head of Cauliflower, cut into florets

  • 1 tbsp dried Rosemary

  • 1 tsp dried Thyme

  • 1 tsp Black Pepper

  • 1/2 tsp Sea Salt

  • 1/4 cup Extra Virgin Olive Oil


  1. Preheat oven to 400 degrees and line baking sheet with parchment paper.

  2. Toss all ingredients together in a large bowl and spread over prepared pan.

  3. Cook for 30 minutes, stirring halfway. Pop under the broiler for the last few minutes if you want some extra crisp. Serve warm.

*These veggies do give off a sulfur smell while cooking even though they taste great.  I burned a sweet smelling candle in the kitchen so family members wouldn’t be put off and not want to give them a try.

Want to know how your body responds to certain nutrients?

Wondering what you need to get more of in your diet (or even take less of in your supplements)?

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