Celery root, peeled and sliced into small, thin pieces
|Medium carrot, peeled and sliced||1|
|Large sweet potato, peeled and diced||½|
|Medium Yukon gold potato, scrubbed and sliced||1|
|Zucchini, cut into thick slices||½|
|Red onion, sliced||½|
|Olive oil||2 tablespoons|
|Kosher salt||¼ teaspoon|
|Dash of freshly ground pepper|
|Goat cheese (or substitute another flavorful cheese, such as bleu)||4 ounces|
- Preheat oven to 400°F.
- Combine all of the vegetables and olive oil in a large bowl. Toss together and then season with salt and pepper. Toss again and then portion onto 2 large pieces (approximately 12 inches by 12 inches) of doubled up foil.
- Crumble cheese onto the top of the vegetables. Then fold up the ends of the foil and scrunch together to seal. Bake for 25 minutes. Open packets carefully to allow steam to escape. Slide veggies out of the packets and onto plates. Enjoy!
2 vegetables; 1.5 starches; 3 fats; 2 medium-fat substitutes
Side Suggestions: Crusty Bread
|Serving Size||½ of recipe|
|Saturated Fat||14 g|
|Dietary Fiber||6 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
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