A couple heavy-duty rimmed baking sheets are essentials for roasting vegetables.Her mission is to inspire others to look and feel their best, feed their families well, and help improve our food system. Kelly Harjes is a Certified Holistic Health Coach and founder of Appetite for Healthy Change™. Drizzle some balsamic or apple cider vinegar on top … or for a special occasion, a little pure maple syrup or raw honey.ĭid you make this recipe? Let us know how it was!įor another take on roasted veggies, be sure to check out Bruce’s recipe for Roasted Carrots and Broccoli with Cheese.Add some fresh herbs or spices, such as rosemary, thyme or turmeric.Pictured above is a mix of turnips, gold beets, carrots and parsnips. Experiment with different combinations of vegetables.To keep roasted vegetables interesting week after week: And if you happen to have any left at the end of the week, you can purée them into a delicious soup. These also make a great vegetable option for school lunches. Cook at 425 degrees for about 35 minutes, stirring occasionally, until fork-tender and a little bit browned.Įnjoy hot or cold alongside the main dish of your choice.Arrange in a single layer on a rimmed baking sheet (or two).Toss with extra-virgin olive oil (about 1 tablespoon per pound of veggies) and salt and pepper to taste.To save time, but not money, you could buy some of your veggies pre-cut. Some options include: sweet potatoes, yams, carrots, parsnips, beets, turnips, rutabagas, celeriac, garlic, onion and ginger. Here’s my “Sweet & Simple” technique for Roasted Root Veggies (with a recipe to follow): In addition to having plenty of leafy greens and fresh-cut raw veggies on hand, I like to make a big batch of roasted roots to have with various meals throughout the week. I’ve found this to be absolutely essential for our busy family of five. When you’re trying to incorporate more vegetables of any kind into you and your family’s diet, taking the time to prepare them ahead of time will help ensure your success. They’re a delicious way to not only increase your vegetable intake, but also to satisfy your sweet tooth! Oven-roasting root veggies brings out their natural sweetness and makes them easier to digest. But did you know they can also satisfy our sugar cravings? I’m talking about roasted root vegetables, or what I call “nature’s candy.” Root vegetables are especially great during these winter months when they are inexpensive and easy to find. Simply put, eating vegetables can help protect our health. To learn more about Kelly, check out “Our Team” page. And if you’re interested in joining our team and helping us on Our Mission, just contact me here.Įven though Big Food doesn’t push vegetables, we all know they’re good for us. This is a guest post by Kelly Harjes, a new, regular contributor to our site.
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