I eat a lot of vegetables, and have found it is possible, every once in a while, to develop salad fatigue. I can only eat so many salads in a week and not get just a tad bit bored with them. Sure, I can mix it up with different toppings and dressings, but sometimes, a salad is just a salad, and I don't want to see another one for a few days. Also, depending on what's for dinner, I can get to the point where I don't want to be bothered with the making of the salad. Washing and drying leaves, tearing, chopping, making a fresh batch of dressing because we're almost out...
I have found that many vegetables get along very well with the oven. Throw a mixture of veggies cut into big chunks on a baking sheet, coat with some olive oil, and back at 400 degrees for 15-45 minutes (depending on the veggies you choose), and you end up with a delicious medley of tastes and textures. Roasting brings out the natural sweetness in many vegetables. And you don't lose a ton of nutrients to the water, like you can with boiling. Oven-roasted veggies can be served as a side dish or a main dish. Sometimes, having the vegetables, maybe drizzled with plain yogurt, is enough. Sometimes, they make a nice accompaniment to a main dish. I cut all of the vegetables into bite-sized chunks and put on a baking sheet. Then I (liberally) pour olive oil over them, and use a spatula to stir in order to thoroughly coat them. I sprinkle them with some salt and pepper, and throw them into a preheated 400 degree oven. Below are my favorites for oven roasting, listed in order from least amount of cooking time to longer amount of cooking time, with the lower end of cooking time being 20 minutes and the longer end being 45 minutes. You may need to do some well-timed veggie choreography as they cook - remove the onions and cabbage to a platter while the yams and potatoes finish cooking, for instance. These vegetables reheat well as needed, and can also be thrown together with some broth and pureed to make a creamy vegetable soup. For cabbage and cauliflower, try cutting it into slices, or "steaks". Onions Bell peppers Zucchini Green cabbage Red cabbage Cauliflower Eggplant Yams Butternut squash Turnips Beets Carrots Potatoes
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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