EAT IN: Easy, nutritious and tasty roasted veggies
I hope that each of you plan to enjoy family, friends and good food over the holiday season. I know that I will, and then I will looking forward to getting back to my normal eating routine.
Please don’t get me wrong — I loved all the clean and yummy food we prepare over the holidays, but I do tend to overindulge a bit. So, the ringing in of a New Year is always met with great enthusiasm as most people look forward to refocusing and getting back on track.
Winter vegetables are perfect for roasting, as they are hearty and hold up to the heat. I have a basic recipe here, but certainly feel free to adjust according to what vegetables you like or what you happen to have in the fridge. That’s the beauty of roasting; it doesn’t need to be specific. The simplicity of this recipe will amaze and astound your family and guests.
Simple Roasted Vegetables
What you’ll need
- 3 large carrots, sliced
- 2 parsnips, sliced
- 1 small butternut squash, peeled,
- de-seeded and chopped
- 1 bag brussels sprouts, rinsed
- and ends trimmed
- 1 medium onion, peeled and chopped
- 2 cloves fresh garlic, peeled and chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
How to make it
Preheat oven to 350 degrees. In a large bowl, combine the chopped vegetables. Add the herbs and olive oil and toss until well coated. Place the vegetables onto an oven-safe roasting pan in a single layer. Roast for approximately 30 – 45 minutes.
The bottom line
This is a great way to continue to introduce healthy vegetables to your children. If you have a child old enough, I recommend letting her help you chop all the vegetables.
Talk to Tracy
Tracy Friedlob is the mom of two young boys and blogs at www.megahealthymama.com.