Happy First Day of Summer Everyone!!!!!
I hope you all are enjoying this beautiful weather. I am so incredibly happy that it's finally here and also because I am typing this outside :)
So this is the post you all have been anxiously (ehhh probably not) waiting for! I am absolutely obsessed with making roasted vegetables. They are super easy to make, you get to experiment with different spices and different veggies, and you literally can't screw it up. Okay....you might if you forget about them in the oven. The key is JUST DON'T DO THAT and you will be golden...and so will they :D
The weirdest thing when trying to make the recipe you post is that you are legit having a photoshoot with food which is the funniest thing to see in my opinion. I feel like I should be saying things like "Turn your head to the left....yes...awesome...now give me an angry face!" Again...maybe it's just me!
In all honesty, it is pretty difficult at first to take pretty pictures. Not even of food but of anything! My house for a majority of the day is dark, primarily in the kitchen which doesn't do me or my pretty food any good! So I do the best I can :)
Here is a great example of why I love roasted vegetables. I know time and busy schedules for many people is one (if not the number one) reason of why they can't seem to eat healthfully. But preparing foods and making them even just a couple of days in advance will save you so much time, especially if you have an insane schedule.
So this afternoon, right after my workout, I didn't have any sources of protein prepared (I usually have chicken or tempeh on hand). I don't usually like to drink protein shakes after a workout because I would much rather eat whole foods instead. I quickly remembered how I roasted cauliflower, broccoli florets, and sweet potato last night. I thought of the quickest protein source I could think of and BAM! Lunch is served.
This is so quick, so good for you, full of vitamins and a ton of other things that I could list off but...who wants to read that ;) Cooking the eggs took literally 2 or 3 minutes. I plopped them on top of my remade veggies and I was set. And to top it all off....it's delicious.
Many people have their way of making roasted veggies. I think my mother has taught me the best way and now you can be the judge of that.
First start out by picking your favorite vegetables. I find that fresh broccoli, cauliflower, brussels, and sweet potato work perfectly. If you are feeling ambitious, try carrots, asparagus, onions, etc...the list goes on. I would not advise you to use frozen veggies because they will just come out pretty soggy and not crunchy at all. And crunchy veggies is out goal!
The first thing you will do is wash them all thoroughly. Cut them as you please. I like to cut my sweets pretty thin so they are almost like chips and give a nice crunch. My other veggies I just kinda cut in half, long way, basically however I want.
I then plop them into a Ziplock or freezer bag together (pictured above). I then add my oil and my spices. Don't worry, I will put the whole recipe below with the measurements and all.
For oil, I usually like to stick with canola or olive oil because those are filled with healthy good for you fats. And honestly, you can't have perfectly roasted veggies without the oil because that is what makes them so golden. For spices, if I am in a time crunch or am just lazy, I stick with Mrs. Dash seasonings. My favorite is the garlic and herb or onion and herb. If you are looking for something a bit extra...I even sprinkle some grated parmesan cheese in the bag. This can add to the crunch too!
Lastly, line your cooking sheet with foil and spray lightly with pam. I like to do the foil because it avoids me scraping any poor burnt veggie off the sheet. Put them in the oven and wait for your creation to be done!
The amount of vegetables you use is really dependent on how much you want to prepare. If you are cooking for a family, make 2 sheets! If you prepping for a couple of days, do 2 sheets or if you are doing it for dinner for you and another, do 1! Again, the ingredients I have listed are all based on what I usually like to make...or can fit onto the sheet.
I hope you all enjoy them! Let me know what you think :)
Ingredients Yield: 3-4 servings
Preparation Time: About 10-15 minutes
Baking Time: 30-50 minutes
* Side Note: I like to just sprinkle over the veggies most of the time without measuring. As long as all of them are covered that is all that matters.
* Side Note: Add some more spices after you put the on the pan if some look a little sparse.
I'm Kelsey. I am a Master's student and Dietetic Intern at URI. I use this blog to share my journey in Dietetics and to share credible nutrition information, delicious recipes, and...basically anything else that is on my mind ;)
I am not a Registered Dietitian, nor am I a personal trainer. This blog is simply a documentation of my life. Although I am not a Dietitian I am incorporating the lessons I learn while studying to become a Dietitian. These opinions and views are mine and taken from my experiences. The views I express should not be taken as medical advice. Although I may share my workouts and give tips, some may not be right for you. Please speak with a medical professional before making any changes to your current routine.