Yum Friday Recipe: Roasted Vegetables

15 Mar
Roasted Carrots, Beets & Sweet Potatoes

Roasted Carrots, Beets & Sweet Potatoes

We tell you over and over, eat your veggies for healthy, beautiful skin. So, maybe you have been including more of them, but have become bored with raw or steamed vegetables.  We’ve got good news for you.  Roasting vegetables livens their taste; it is very easy to do, and it is a great way to maintain their nutrient value. Roasting is also a good for trying vegetables you may have not liked in the past.  It is also easy to add herbs/seasonings to the vegetables for even more and varied flavors.  We have a few flavorful suggestions at the end of the recipe.

Yum Roasted Vegetables – serves 4        Oven: 425 degrees

4 cups of vegetables–cut into about 2 inch pieces (broccoli, cauliflower, asparagus, potatoes, sweet potatoes, tomatoes, brussel sprouts, carrots, mushrooms, beets, parsnips, onions – you get the idea.)
3 Tablespoons extra virgin olive oil (or any quality oil, such as coconut or peanut)
1 minced garlic clove or 1 tsp organic garlic powder
Salt/pepper to taste

Clean and cut vegetables.  Put oil, garlic, salt and pepper in a bowl.  Add vegetables and toss vegetables in the bowl to coat with oil.
Place vegetables on a baking sheet.  Bake until soft/crisp and slightly brown – about 10-12 min.

Suggestions:
You may need to experiment with the time and oven temperature because ovens vary.

Roast vegetables at 375 degrees for 15-20 minutes.  This is a way to have roasted vegetables without the browning.

A mixture of different vegetables can be roasted at the same time.  Just make sure they are similar in texture so they are done at the same time.  For example, roast carrots, potatoes, brussel sprouts on the same baking sheet, but asparagus and scallions will need to be baked separately.

Try seasoning with different herbs.  Try these herbs: thyme, rosemary, oregano, basil, fennel, sage, curry, or freshly grated ginger or nutmeg, etc.  Mix herbs in with olive oil mixture.  Combine different herbs together.

Add a tablespoon of fresh squeezed lemon juice or lime juice to the olive oil mixture.  The juice can also be tossed on vegetables after cooking.

Balsamic or champagne vinegar added to the olive oil mixture or tossed with baked vegetables adds a nice dimension to the flavor.

Grate a few tablespoons of Parmesan cheese on top of roasted vegetables immediately after they come out of the oven.  Or top roasted vegetables with a couple tablespoons of feta or goat cheese.

Allow vegetables to come to room temperature and mix with greens for a salad.

Grill vegetables on an outdoor grill.  May need to cut vegetables larger if grilling directly on grill, or place in a grill pan.

 About the Recipe’s Nutrients

Without going into detail about all the different vegetables, suffice to say that fresh vegetables are incredibly healthy.  Roasting or grilling them also helps to maintain their highest nutrient value as compared to cooking them in water.  We say this over and over, and we will say it again: To have healthy, beautiful skin you need to eat fresh vegetables on a daily basis.

ENJOY!!

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