Roasted Vegetables

In today’s busy, hectic world, we are constantly searching for a quick bite to eat. While we have so many options available to us, more often than not, we grab ‘fast food’ or take out. Unfortunately, these meal choices are often heavily processed, lacking in vitamins and nutrients, and full of additives and artificial substances. Whole foods, on the other hand, are vitamin and nutrient dense, unprocessed, and have been shown to help reduce the risk for chronic diseases. So how do we find the balance between healthy and convenient? And, as part of the struggle we’ve had since we were children, how can we make eating vegetables less…boring?

Roasted vegetables can be used in versatile ways, are easy and quick to prepare, and can be stored for several days in the fridge, making the perfect staple for meal planning. You can use them to make soups, accompany pasta dishes, add to veggie bowls or salads, or even put them on toast for a healthy breakfast.

One of the things that makes roasted veggies so versatile is that you can pick which ones you’d like: broccoli, red peppers, brussel sprouts, cauliflower, butternut squash, zucchini, carrots…the possibilities are endless!

 

Preparation Method:

To prepare, you just have to chop them in ⅓ inch cubes and place in a large mixing bowl. Drizzle with olive oil and toss in the bowl along with any spices or seasonings you’d like to use. Spread the chopped veggies on a prepared baking sheet (parchment paper makes clean up easier!). Bake in a 400 degree oven for 30-45 minutes, checking on them every 20 minutes to toss. This ensures they will be roasted evenly!

Don’t be afraid to be creative with it! Use a tahini dressing or make a hummus dressing by thinning hummus with water to top your veggies. Just be sure to keep healthy, whole foods in the mix and top it with dressings that have nutritional benefits too!

 

*Picture sourced from Flora & Vino