Roasted Veggies

I’ve said it before and I’ll say it again….I find it very hard to eat healthy.  I’m not even gonna lie, I don’t really enjoy it. I’d much rather have a big chunk of meat smothered in gravy or something fried with a homemade biscuit slathered in butter than a piece of grilled chicken and some bland broccoli!  However, we have spent almost every Wednesday last school year and this, watching and learning about nutrition through a video course.  I have come to see the importance and benefits of eating right.  Sadly, I usually equate “healthy” with “bland and boring”.  

These Roasted Veggies are one of my favorite “healthy” dishes.  Why? Because they aren’t bland and boring.  They are quite flavorful and have a ton of health benefits.  

One of the very important things we’ve learned is you should “eat the rainbow”.  Meaning, good nutrition includes all the colors of he rainbow.  These Roasted Veggies do just that.  If you wanted to add even more, throw in some broccoli, eggplant, cauliflower or even tomatoes.

Another thing we’ve learned is, the vast majority of people don’t get enough fiber.  We also found out why…it’s not easy.  Many foods we normally eat contain very little or no fiber.  This recipe helps add a little extra by leaving the skins on the potatoes, where most of the fiber is found.  Even though there are only a few slices of potato in each serving, every little bit helps.

This recipe is extremely versatile.  For example, if you don’t care for asparagus just substitute with something you do like.  Squash, zucchini, eggplant, broccoli or cauliflower would be great choices or additions.  Also, many of the measurements are “to taste”.  If you need to be on a low sodium diet use less salt or if you don’t like garlic substitute for Italian seasoning.  Use what you prefer.

Another key in this recipe is getting your veggies as uniform in size or thickness as possible, otherwise one veggie may be mush (like thin asparagus) before another (like a carrot) is tender.

Here’s the Recipe:  

• 1 bunch asparagus – with woody ends snapped off
• 1-2 potatoes (depending on size) sliced to about 1/4 in. thick
• 1 cup carrots – (measure first then cut) baby cut in half or larger cut in 1/4 in. slices
• Olive Oil
• seasoned salt
• pepper
• garlic powder

Preheat oven to 375 degrees

Place carrots and asparagus in a single layer on large baking sheet or jelly roll pan

Drizzle lightly with olive oil

Sprinkle with seasoning to taste

Top with potatoes and do the same

Bake in 375 degree oven for about 30 – 40 minutes or until veggies are tender to your liking

Check after 30 minutes

What’s your favorite “healthy” recipe? I need all the help I can get!

Healthy Roasted Veggies

2015-02-14 16:46:08

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Prep Time

15 min

Cook Time

40 min

Total Time

1 hr

Prep Time

15 min

Cook Time

40 min

Total Time

1 hr

Ingredients

1. 1 bunch asparagus – with woody ends snapped off
2. 1-2 potatoes (depending on size) sliced to about 1/4 in. thick
3. carrots – baby cut in half or larger cut in 1/4 in. slices
4. Olive Oil
5. seasoned salt
6. pepper
7. garlic powder

Instructions

1. Place carrots and asparagus in a single layer on large baking sheet or jelly roll pan
2. Drizzle lightly with olive oil
3. Sprinkle with seasoning to taste
4. Top with potatoes and do the same
5. Bake in 375 degree oven for about 30 – 40 minutes or until veggies are tender to your liking
6. Check after 30 minutes

By Danita

O Taste and See https://otasteandseeblog.com/