General health guidelines indicate that one should eat between 5-9 servings of fresh fruits and veggies each day. With each serving being roughly equivalent to a half cup, it’s really not that much produce to manage on a daily basis. A banana with breakfast, spinach in your eggs or slices of tomato on your bagel takes care of a few. An apple with lunch, a healthy salad or lots of produce added to your sub will take care of a few more.
That leaves you with figuring out how to get the rest of your veggies in at dinnertime. In the past, I’ve resorted to making a big salad and hoping for the best. With winter approaching, I’ve gone back to basics and found an easy and delicious ways to prepare my produce!
Roasting is my favorite way to prepare vegetables these days. Cauliflower, broccoli, brussels sprouts, carrots, potatoes, asparagus, mushrooms, onions and even beets taste delicious when they’ve been roasted. Roasting brings out the nutty flavor of the veggies. Even my husband who is not a fan of brussels sprouts or cauliflower is now a convert.
Try this simple recipe below and let me know what you think!
Easy Roasted Vegetables
Preheat oven to 450 degrees, make sure racks are near the bottom of the oven.
Spray a metal baking pan with Pam Spray
Add any cut up veggies to the pan, sprinkle with salt and pepper and garlic powder. Stir the mixture around to coat and place them in the oven.
Cook for about 30-50 minutes. Be sure to stir them a few times when cooking so they brown evenly and don’t stick.
Once you remove the veggies from the oven, you can intensify the flavor by drizzling two teaspoons of olive oil over the vegetables.
These vegetables can be eaten as a side dish, tossed with whole grain pasta or brown rice or added to a lasagna. Be creative!
Now go run!