Vegetables
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Although they are necessary in the diet, they are often not all that easy to eat. The typical excuses:
- They are bland
- They do not taste good
- Take too long to prepare
Well, I have a solution to help you tackle ALL of your vegetable excuses.
Enter: Roasted Vegetables
Roasted Vegetables are the easiest thing to prepare in the kitchen and there is virtually no clean up involved with this method of preparation. Not to mention, roasting imparts TONS of flavor so they are certainly not bland!
Try it next dinner meal and your body will thank you!
Easy Roasted Vegetables
Ingredients
Cut all of the vegetables, making sure they are in bite sized pieces, about 1/2 - 1 inch pieces.
Put all of the chopped vegetables into a large plastic bag. Put remaining ingredients into bag as well. Throw/ massage the bag so that everything is evenly coated.Let marinade for at least one hour (this can be done up to 24 hours ahead of time).
Preheat oven to 425 degrees.
Take a cookie sheet, line it with foil and spray with non-stick cooking spray. Dump vegetables onto pan and spread out in a single layer.
Roast in oven for 15 - 20 minutes or until tender and crisp on the outside. Stir vegetables 2 - 3 times throughout the cooking process.
Serve immediately!
Ingredients
Chop the potatoes into bite sized cubes, about 1/2 inch in length.
Take a large plastic bag, and put the potatoes and the rest of the ingredients in the bag. Throw/ massage the bag around to make sure all potatoes are evenly coated. Let marinade for at least one hour (This can be done up to 24 hours ahead of time).
Preheat oven to 425 degrees
Take a cookie sheet, line it with foil, and spray with non-stick cooking spray. Dump potatoes onto pan and spread out in a single layer.
Roast in oven for 20 - 30 minutes or until golden brown on the outside. Stir potatoes 2 - 3 times throughout the cooking process.
Serve warm!
Ingredients
- 1 small squash, cubed
- 1 small zucchini, cubed
- 1/2 red onion, roughly chopped
- 1 red bell pepper, cut into 1 inch pieces
- 1 orange bell pepper, cut into 1 inch pieces
- 1.5 Tablespoons olive oil
- 4 cloves garlic, finely chopped
- 1 Tablespoon rosemary
Cut all of the vegetables, making sure they are in bite sized pieces, about 1/2 - 1 inch pieces.
Put all of the chopped vegetables into a large plastic bag. Put remaining ingredients into bag as well. Throw/ massage the bag so that everything is evenly coated.Let marinade for at least one hour (this can be done up to 24 hours ahead of time).
Take a cookie sheet, line it with foil and spray with non-stick cooking spray. Dump vegetables onto pan and spread out in a single layer.
Roast in oven for 15 - 20 minutes or until tender and crisp on the outside. Stir vegetables 2 - 3 times throughout the cooking process.
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| sorry, it's not pretty.... but they taste delicious! |
Serve immediately!
Rosemary Roasted Potatoes
- 3 medium yukon gold potatoes
- 1 Tablespoon olive oil
- 3 cloves garlic, finely chopped
- 1 tablespoon rosemary
Chop the potatoes into bite sized cubes, about 1/2 inch in length.
Take a large plastic bag, and put the potatoes and the rest of the ingredients in the bag. Throw/ massage the bag around to make sure all potatoes are evenly coated. Let marinade for at least one hour (This can be done up to 24 hours ahead of time).
Preheat oven to 425 degrees
Take a cookie sheet, line it with foil, and spray with non-stick cooking spray. Dump potatoes onto pan and spread out in a single layer.
Roast in oven for 20 - 30 minutes or until golden brown on the outside. Stir potatoes 2 - 3 times throughout the cooking process.
Serve warm!
