Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Balsamic Brussels Sprouts

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These Balsamic Brussels Sprouts are a super easy side dish to throw together in a pinch and are a perfect winter vegetable. Cook them in the oven or the air fryer!


Balsamic Brussels Sprouts
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Servings
4 1/2 cup servings
Servings
4 1/2 cup servings
Balsamic Brussels Sprouts
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Servings
4 1/2 cup servings
Servings
4 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
Units:
Instructions
Oven Instructions
  1. Preheat oven to 400 Degrees F.
  2. In a bowl place the quartered brussels sprouts.
  3. Toss with olive oil and balsamic glaze until covered. Toss in the garlic powder, salt, and pepper.
  4. Grease a baking sheet or cover it in foil or parchment paper. Place the brussels sprouts in a single layer on the sheet and bake for 20 minutes.
  5. Remove and enjoy.
Air Fryer
  1. In a bowl place the quartered brussels sprouts.
  2. Toss with olive oil and balsamic glaze until covered. Toss in the garlic powder, salt, and pepper.
  3. Place brussels sprouts in a single layer in the air fryer basket.
  4. Cook at 375 degrees for 14 minutes.
  5. Remove and enjoy.
Recipe Notes

Balsamic Brussel Sprouts Nutrition Facts Serving size 1/2 cup (128g) 4 Amount per serving Calories 120 % Daily Value Total Fat 7 g 9 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 105 mg 5 % Total Carbohydrate 14 g 5 % Dietary Fiber 4 g 14 % Total Sugars 6 g Added Sugars 3 g 6 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 50 mg 4 % Iron 1.6 mg 8 % Potassium 440 mg 10 %

Butternut Squash Soup

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Warm up the holiday season with a sweet, spicy, veggie-packed soup that is sure to be a crowd-pleaser. Butternut Squash Soup will be your family’s new favorite recipe!


Butternut Squash Soup
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Butternut Squash Soup
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Ingredients
Servings: 1.5 cup servings
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Instructions
  1. Wash hands and sanitize preparation surfaces.
  2. Preheat oven to 400º.
  3. Prepare the vegetables as directed.
  4. On a large sheet pan add the butternut squash, bell pepper, sweet potatoes, and carrots. Mix vegetables, olive oil, and pepper. Roast in the oven for 30 minutes.
  5. In a large pot, melt butter.
  6. Once the butter is melted add onion, garlic, and celery. Cook until translucent.
  7. Add cumin, Italian seasoning, and cayenne, and cook another minute.
  8. Add the roasted vegetables and vegetable stock. Simmer for 15 minutes.
  9. Blend soup with an immersion blender until creamy. Add Greek yogurt and simmer for 10 minutes.
Recipe Notes

Beet and Butternut Squash Roasted Salad

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This salad is as nutritious as it is beautiful! Packed with the powerful nutrition of beets, butternut squash, and arugula this is the perfect lunch salad or dinner salad with some added protein like grilled steak or chicken! Elevate your next salad with this Beet & Butternut Squash Roasted Salad.


Beet and Butternut Squash Roasted Salad
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Beet and Butternut Squash Roasted Salad
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Ingredients
Servings: 1.5 cup servings
Units:
Instructions
  1. Preheat oven to 400 degrees.
  2. On a foil-lined baking sheet, spread the squash and beets in a single layer. Bake in the over for 20-25 minutes or until the squash and beets are soft.
  3. On a separate baking sheet, spread the chopped pecans and bake for 3-4 minutes or until fragrant. Take care not to burn.
  4. While the squash and beets are roasting in the oven, in a small saucepan begin to heat the balsamic vinegar and maple syrup together. Stir frequently and bring to a slight simmer to reduce.
  5. Fill a large bowl with the arugula, place the roasted squash and beets on top of the arugula, drizzle with the balsamic reduction. Top with the toasted pecans and goat cheese. Serve warm.
Recipe Notes