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Roasted Vegetables

In our 4th week of the basics of healthy cooking is how to make roasted vegetables. Almost all vegetables taste better roasted! From Beets to onions it adds a depth of flavor that is a welcome addition to your healthy meal.

For the holiday weekend BBQs you can also prepare the vegetables this same way and throw them on the grill.

Have your roasted vegetables as a side dish or blend into a soup or sauce. Add to scrambled eggs or on top of a salad they are extremely versatile! And super simple to make!

You want to chop your vegis in uniform sizes about half inch pieces is perfect. Preheat oven to 375 degrees.

Here are vegis I have used with great success:

Faster cooking times (5 – 15 minutes): Asparagus,  zucchini, summer squash, onions, peppers, tomatoes, cauliflower

Longer cooking (15 – 30 minutes: potatoes, beets, sweet potatoes, brussel sprouts

Take your chopped vegis toss in olive oil till coated add salt and pepper to taste. I have tried to roast vegis without oil trust me it doesn’t work! Place on a cookie sheet or baking pan or glass dish in a single layer.

You can add additional herbs or garlic as you like. Smoked paprika, thyme or a mixed seasoning spice are all delicious!

Roast until vegis are tender and enjoy!

 

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