# @nyulangonehealth on YouTube

- **Type:** Video
- **Original URL:** https://youtube.com/watch?v=KldkYPbuwyU
- **Gondola URL:** https://gondola.cc/posts/38363646-nyulangonehealth-youtube
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/9106869b13.jpg
- **Posted:** 2025-12-24T20:00:16.000+00:00
- **Account Owner:** NYU Langone Health (@nyulangone) — https://gondola.cc/nyulangone

## Caption

Looking for colorful, seasonal sides that are easy, nutritious, and perfect for the holidays? In this episode of Cooking for Wellness, Chef Jeffrey Held shows you how to turn three simple vegetables—delicata squash, broccolini, and carrots—into vibrant side dishes packed with flavor and texture. Each dish is simple, healthy, and ideal for weeknights or your holiday table.

Subscribe to our channel to get a new healthy and wholesome recipe every month: ‪@NYULangoneHealth‬‬

Chapters:
00:00 – Welcome / Why seasonal produce matters
01:02 – Prepare the squash
02:40 – Toasting pumpkin seeds + plating with goat cheese
03:26 – Prepare the broccolini
05:58 – Prepare the carrots

*Roasted Delicata Squash with Goat Cheese and Toasted Pumpkin Seeds*
2 tablespoons toasted pumpkin seeds
¼ teaspoon smoked paprika
2 whole delicata squash
2 tablespoons olive oil
¼ teaspoon black pepper
salt, to taste
¼ cup goat cheese, crumbled 
1 tablespoon parsley, sliced

Preheat oven to 325°F. In a small bowl, combine the pumpkin seeds, a little olive oil, salt and pepper to taste, and ¼ teaspoon smoked paprika. Spread on a baking sheet and toast for 10 to 12 minutes.

Increase heat to 375°F. Cut the stem end from each squash and then cut squash lengthwise. Use a metal spoon to scoop out the seeds and core. Cut each half in ¾-inch slices. Arrange slices on one or two sheet pans; do not crowd. Drizzle with the olive oil and then season with the salt and pepper. Roast for about 15 minutes, until light brown and lightly caramelized.

Plate and top with the goat cheese, pumpkin seeds, and parsley.

*Charred Broccolini, Pecorino, and Lemon*
3 bunches broccolini
2 teaspoons garlic confit oil
¼ teaspoon black pepper
salt, to taste
1 teaspoon chili crisp
2 tablespoons olive or avocado oil
2 tablespoons pecorino, shaved
1 lemon, cut in wedges

Trim off and discard the thickest part of the broccolini stems, usually 2 to 3 inches. Place broccolini into a large bowl and drizzle with the garlic confit oil. Season with the salt, pepper, and chili crisp and mix to coat well. Heat the avocado or olive oil in a skillet over high heat. Add the avocado oil and char the broccolini on all sides. Add a splash of water to help soften. The oil may splatter, so be very careful. Top with the shaved pecorino and serve with lemon wedges.

*Cumin-Roasted Carrots, Tahini, Za’atar, and Honey*
2 pounds carrots
2 tablespoons olive oil
½ teaspoon black pepper
2 teaspoons cumin
salt, to taste
2 teaspoons honey
½ cup tahini paste
1 tablespoon za’atar seasoning
2 tablespoons cilantro leaves  

Preheat oven to 375°F. Snip the tops off the carrots, leaving about ¾ inch of greens. Wash the carrots thoroughly and lightly peel. Add carrots to a stainless steel bowl and drizzle with olive oil. Season with salt, pepper, and cumin. Drizzle with honey. Arrange on a baking sheet and roast at for about 15 minutes until lightly caramelized.

Serve carrots on a plate smeared with the tahini paste. Sprinkle with za’atar, drizzle with additional honey, and garnish with cilantro leaves.

#vegetarian #healthyeating #CookingForWellness #NYULangone

## Stats

- **Views:** 169
- **Likes:** 3
- **Shares:** 0
- **Comments:** 1

## Tags

healthyeating, nyulangone, vegetarian, cookingforwellness

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