Roasted Vegetables w/Walnuts, Basil & Balsamic
Holiday meals tend to be meat and saturated fat heavy, so add plant-based proteins and heart-healthy fats from nuts where you can, like California Walnuts. With 4 grams protein, 2½ grams ALA (alpha-linolenic acid) omega-3 fat and 2 grams fiber per ounce, walnuts add delicious crunch to almost any recipe — from baked goods, yogurt and salads to roasted vegetables, pasta and fish. Featured in the Living Well Eating Smart newsletter issue #68 (November 17th, 2016 to January 11th, 2017).
Recipes images and nutrition analysis provided by California Walnuts. For more walnut inspirations, visit their website.
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Preheat oven to 400 degrees Fahrenheit.
4. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt.
5. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
6. Add snap peas, zucchini, squash and garlic to baking sheet and stir lightly.
7. Top with walnuts and cook for 5 to 10 minutes more, or until all vegetables are crisp-tender and walnuts are toasted.
8. Drizzle with vinegar and toss well. Sprinkle with fresh basil.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
Total Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 100 mg
Carbohydrates: 7 g
Fiber: 2 g
Protein: 3 g