Grilled vegetables and crisp salads are fantastic year ’round…but there’s just something about oven-roasted vegetables that just seals in the “goodness”.
Roasted vegetables retain nutrients and bring out the sweetness, so even little ones or those who aren’t keen on veggies may give them another try. The trick is being sensitive to time and temperature.
Keeping the temperature set at or below 400 degrees locks in the natural vitamins and nutrients. Reconnect with seasonal produce such as sweet potatoes, parsnips, cauliflower, Brussel sprouts, carrots, winter squash, zucchini, onions and garlic. Heck, add in some mushrooms or any other favorite veggies, too.
Cut your choice of vegetables into 1/2 – 1″ chunks and lightly drizzle with olive oil. Season to taste with a sea salt, fresh ground pepper, rosemary, garlic and/or thyme. Cook in a roasting pan for 30 minutes, turning veggie halfway through. Enjoy them alone, as a side dish, with eggs or pureed with stock for a creamy, hot and comforting soup. Mmm, mmm!