Roasted Root & Brussels Sprouts Medley..

Roasted Root & Brussels Sprouts Medley (Anti-Inflammatory)

Description

This Roasted Root & Brussels Sprouts Medley is a vibrant, anti-inflammatory sheet-pan meal packed with immune-boosting vegetables, heart-healthy fats, and antioxidant-rich ingredients. Featuring caramelized butternut squash, roasted carrots, Brussels sprouts, tart cranberries, crunchy walnuts, and creamy goat cheese, this dish supports gut health, hormone balance, and chronic inflammation reduction—all while delivering cozy fall flavor.

Perfect for meal prep, holiday side dishes, or a plant-forward dinner, this recipe is naturally gluten-free, anti-inflammatory, and easily adaptable for vegan or paleo lifestyles.

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Ingredients (Serves 4–6)

Vegetables

• 3 cups butternut squash, peeled & cubed

• 3 cups Brussels sprouts, halved

• 1 lb carrots, peeled

• 1 small red onion or fennel bulb, sliced

Anti-Inflammatory Add-Ins

• ½ cup dried cranberries (no added sugar preferred)

• ⅓ cup raw walnuts, chopped

• ¼ cup goat cheese or feta (optional)

Seasoning & Healthy Fats

• 3–4 tbsp extra-virgin olive oil

• 1 tsp turmeric powder

• ½ tsp cinnamon

• ½ tsp smoked paprika

• ½ tsp garlic powder

• Sea salt & black pepper, to taste

Optional Finish

• 1 tbsp maple syrup or raw honey

• Fresh thyme or parsley, chopped

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Instructions

1. Preheat oven to 400°F (205°C). Line a large baking sheet with parchment paper.

2. Prepare vegetables and spread them evenly on the sheet pan, keeping similar sizes together for even roasting.

3. Drizzle olive oil over vegetables and sprinkle with turmeric, cinnamon, smoked paprika, garlic powder, salt, and pepper.

4. Toss gently to coat evenly.

5. Roast for 25 minutes, then flip vegetables.

6. Add cranberries and walnuts. Roast another 15–20 minutes until golden and caramelized.

7. Remove from oven, drizzle with maple syrup (optional), and sprinkle with goat cheese and fresh herbs.

8. Serve warm and enjoy!

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Serving Suggestions

• As a holiday side dish for Thanksgiving or Christmas

• Over quinoa or wild rice for a complete anti-inflammatory meal

• Tossed into a power salad with leafy greens

• Paired with grilled salmon or baked tofu for added protein

• Ideal for meal prep—keeps well for up to 4 days

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Variations & Dietary Swaps

Vegan & Dairy-Free

• Omit cheese or replace with cashew cream or nutritional yeast

Paleo / Whole30

• Skip cranberries or use fresh pomegranate seeds

Extra Protein

• Add chickpeas, lentils, or grilled chicken

Spices for Inflammation Support

• Add ginger, cumin, or rosemary for additional anti-inflammatory benefits

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Nutrition (Approx. Per Serving)

• Calories: 280

• Protein: 6g

• Carbohydrates: 34g

• Fiber: 7g

• Healthy Fats: 14g

• Sugar: 9g (natural)

Key Nutritional Benefits

• Rich in antioxidants and polyphenols

• High in vitamin A, C, and K

• Supports gut health, immune function, and inflammation reduction

• Excellent source of plant-based omega-3s

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Related Questions

Is this recipe anti-inflammatory?
Yes. Ingredients like turmeric, olive oil, walnuts, Brussels sprouts, and squash are known to help reduce chronic inflammation.

Can I make this ahead of time?
Absolutely—this dish is perfect for meal prep and reheats beautifully.

Is this good for weight loss?
Yes. It’s high in fiber, nutrient-dense, and supports metabolic health.

Can I freeze it?
Roasted vegetables freeze well without cheese—add fresh toppings after reheating.

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Final Thoughts

This Roasted Root & Brussels Sprouts Medley is more than just a side dish—it’s a functional food recipe designed to nourish your body, calm inflammation, and deliver bold seasonal flavor. Whether you’re focused on clean eating, anti-inflammatory nutrition, or simply eating more vegetables without boredom, this dish