Ingredients

• 1 lb carrots
• 8 oz parsnips
• 1 small fennel bulb
• 1 small red onion
• Cooking spray
• 2 tablespoons canola oil
• 2 tablespoons sherry vinegar
• ½ teaspoon ground coriander
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon crushed red pepper (optional)
• 2 tablespoons fresh mint
• 2 tablespoons dry-roasted sunflower seeds

Steps

1. Preheat oven to 425°F. Peel carrots and parsnips and cut into 1-inch pieces. Chop fennel (white part only; about 1 cup) and onion.
2. Arrange carrots and parsnips on 1 baking sheet and fennel and onions on second baking sheet; coat all vegetables with spray.
3. Bake carrots and parsnips 10 minutes, then add fennel and onions to oven; bake 10 more minutes or until all vegetables are tender when pierced with a fork.
4. Whisk oil, vinegar, coriander, paprika, salt, and red pepper, if using, until blended. Chop mint. Combine vegetables, mint, and sunflower kernels; toss with sherry dressing. Serve.

Ingredients

• 16 oz rotini pasta
• 2 (15-oz) jars roasted garlic Alfredo sauce
• 8 oz shredded mozzarella cheese
• 8 oz Italian-blend shredded cheese
• 2 cups whole milk
• ½ teaspoon garlic powder
• ½ teaspoon ground mustard (optional)
• ½ teaspoon pepper
• ¼ teaspoon ground nutmeg

Steps

1. Bring water to boil in large saucepan for pasta. Cook pasta 10 minutes, then drain. Return pasta to same pan.
2. Reduce heat to medium-low. Stir in remaining ingredients; cook 4–5 more minutes, stirring often, or until pasta is tender and sauce is bubbly. Serve.
NOTE: If using a different size or shape pasta, cook following package instructions. Adjust consistency of the sauce, if needed, with a little extra milk.

Ingredients

• 16 oz fresh Brussels sprouts, halved
• 2 shallots, thinly sliced
• 2 lemons, for juice
• 3 tablespoons lemon herb finishing butter, divided
• ¼ cup pine nuts (or slivered almonds)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon fresh parsley, finely chopped
• ⅓ cup Caesar yogurt dressing
• ¼ cup shaved Parmesan cheese

Steps

1. Remove stem end from Brussels sprouts and cut each in half. Slice shallots; squeeze lemons for juice (¼ cup).
2. Preheat large sauté pan on medium 1–2 minutes. Place 2 tablespoons butter in pan, then place Brussels sprouts, flat side down, in pan; cook 1–2 minutes or until golden. Add shallots; cook 2–3 more minutes, stirring occasionally, until Brussels sprouts are tender when pierced with a fork.
3. Reduce heat to low. Add lemon juice, remaining 1 tablespoon butter, pine nuts, salt, and pepper; cook 1–2 minutes or until butter melts and lemon juice evaporates. Chop parsley. Remove pan from heat; stir in dressing, parsley, and cheese until blended. Serve.