Upstate Senior Living 2020

www.UpstatePhysiciansSC.com | www.HealthLinksUpstate.com SL 29 | 61 Ingredients: • 2 tablespoons olive oil, divided • 1 large yam, peeled and cut into 1-inch pieces • 1 large parsnip, peeled and cut into 1-inch pieces • 1 cup baby carrots • 1 zucchini, cut into 1-inch slices • 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces • 1/2 cup roasted red peppers, cut into 1-inch pieces • 2 cloves garlic, minced • 1/4 cup chopped fresh basil • 1/2 teaspoon kosher salt • 1/2 teaspoon ground black pepper Directions: 1. Preheat oven to 425 degrees F (220 degrees C). Grease two baking sheets with one tablespoon of olive oil. 2. Place the yams, parsnips and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus and drizzle with the remaining one tablespoon of olive oil. Continue baking until all of the vegetables are tender – about 30 minutes more. Once tender, remove from the oven and allow to cool for 30 minutes on the baking sheet. 3. Toss the roasted peppers together with the garlic, basil, salt and pepper in a large bowl until combined. Add the roasted vegetables and toss to mix. Serve at room temperature or cold. Nutrition Facts Per serving: 118 calories; 8.2 g fat; 8.6 g carbohydrates; 4.7 g protein; 4 mg cholesterol; 111 mg sodium. Ingredients: • 1 tablespoon canola oil • 1 1/2 teaspoons sesame oil • 1 pound fresh green beans, washed • 1 tablespoon soy sauce • 1 tablespoon toasted sesame seeds Directions: 1. Warm a large skillet or wok over medium heat. 2. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. 3. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots – about 10 minutes. 4. Remove from heat, and stir in soy sauce; cover and let sit about five minutes. 5. Transfer to a serving platter, and sprinkle with toasted sesame seeds. Ingredients: • 1 (16 ounce) package frozen Brussels sprouts • 2 apples – peeled, cored and cut into 3/4-inch chunks • 2 sweet onions, cut into 3/4-inch chunks • 2 tablespoons extra virgin olive oil or as needed • Salt and ground black pepper to taste • 1 pinch garlic powder to taste • Zest from 1 lemon • Juice from 1 lemon Directions: 1. Preheat oven to 425 degrees F (220 degrees C). 2. Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples and onions with olive oil; sprinkle with salt, black pepper and garlic powder. Toss the mixture gently to coat. 3. Roast in the preheated oven until sprouts are hot and fragrant – about 20 minutes. Sprinkle with lemon zest and squeeze juice from zested lemon over the sprouts to serve. ROASTED VEGETABLE MEDLEY JAPANESE-STYLE SESAME GREEN BEANS ROASTED APPLES AND BRUSSELS SPROUTS Source: www.allrecipes.com Nutrition Facts Per serving: 97 calories; 6.6 g fat; 8.9 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 233 mg sodium. Nutrition Facts Per serving: 88 calories; 4.6 g fat; 12.1 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 29 mg sodium.