Winter is almost over, so I’m trying to squeeze in all of my favorite seasonal foods before I have to wait until next year.

This dish is always a big hit. It is a great way to get more veggies into your meals that have some real flavor. 

On top of being delicious, this simple recipe includes two of my favorite vegetables with fantastic functional benefits. 

Brussels Sprouts: In just a 1/2 cup of cooked Brussels, you get 137% RDI of vitamin K, 81% RDI of vitamin C, 12% RDI of vitamin A, 12% RDI of folate, and 9% RDI of Maganese. Additionally, they contain fiber, antioxidants, and ALA omega-3 fatty acids.

The antioxidant benefits of this delicious veggie may also help protect against cancer. Studies show that Brussels sprouts may protect against carcinogens or cancer-causing agents and prevent oxidative damage to cells. 1

Parsnips:  If you’ve never had a parsnip, you’ve probably seen one. This root vegetable looks like long, beige carrots and are prevalent in Macrobiotic cooking. Nutritionally, they contain 6.5 grams of fiber and notable amounts of Vitamin C, K, E, B6, B1, Folate, Magnesium, Phosphorus, and Zinc. 

They also have antioxidants that help prevent oxidative stress and decrease damage to your cells. Increasing antioxidant intake may protect against chronic conditions, such as cancer, diabetes, and heart disease. 2


  • 1 lb washed and halved Brussel’s Sprouts
  • 1- 2 large parsnips washed and cut into small pieces
  • 1 Tbsp extra virgin olive oil or sesame oil
  • 1 Tbsp hot pepper toasted sesame oil
    • If you don’t want it to be spicey, substitute 1 Tbsp olive oil or 1 Tbsp toasted sesame oil
  • 1 Tbsp apple cider vinegar
  • 1 1/2 Tbsp dijon mustard
  • 2 Tbsp maple syrup
  • Pinch of Celtic sea salt


  1. Preheat your oven to 375 degrees Fahrenheit 
  2. Wash and cut the veggies, place in a large mixing bowl.
  3. In a small mixing bowl, mix all of the wet ingredients with Celtic sea salt pinch.
  4. Pour the dressing mixture over the veggies and mix until the veggies are well coated.
  5. Place in a cast-iron pan or glass or ceramic baking dish.
  6. Bake for 20 minutes, stirring halfway through. 
  7. Check after 20 minutes, add 5 minutes at a time until the veggies are well cooked but not soggy.
  8. Add pepper to taste!

Don’t forget to chew each bite at least 30 times!