Roasted Veggies On The Menu

Whenever I look over a bootcamper’s or mamatoner’s food journal, one of the most common comments I make is, “Eat more veggies!”  Our society has gotten away from fresh veggies and instead gone to processed quick microwavable meals.  Veggies are the perfect food… low calories, high nutrient level, and high satiety factor.

Today, my mom shares with you a great way to get a lot of veggies in you in a short amount of time!

Here is her post!

Well, sure has been inspiring reading all of the goals that you have  met, exceeded, or are still striving towards!! I checked mine from last January and have actually met some! ~ still have to blog them.

So, this week we’re featuring something that can be a staple in the “healthy kitchen”, is fairly quick to prepare, and can be added to many meals during the week….providing you make a big potful and the whole family isn’t turned on to them! 🙂  What an awful dilemma, eh?!  Roasted veggies……can sound boring, but those of you who are doing these know how tasty and versatile they are.
I’ve been online with www.foodnetwork.com, they have over 2,000 roasted vegetable recipes!………but will just share what I have been doing and see what all of you can add for some variety!  I just begin gathering what I have on hand and start chopping; measurements are really unnecessary.


Roasted Veggies:
sweet potatoes
carrots
zucchini
yellow summer squash
onions
garlic cloves
red or yellow peppers
olive oil
seasalt
Italian seasonings
garlic pwd.
onion pwd.

From here on out, you can do things as quickly as possible and just chop and dump, or you can experiment with sizes of chunks and preroast some items to make cutting easier.  I don’t know about you, but I am not a big fan of cutting up raw sweet potatoes, so I have started baking them a few minutes (about 15″) first, then cutting them in inch sized chunks, leaving the skins on.  Carrots are another thing that you can either cut into smaller pieces, like maybe 1/2″, or, if you like bigger chunks, you could cook for a few minutes first~they seem to take longer and the rest can get mushy trying to get the carrots soft.  The zucchini, summer squash, and onions can be chopped into inch sized chunks.  I like to chop up the garlic too, but some call for the whole cloves-one even said unpeeled~wonder how that turns out-maybe the skins just disappear!  The red and yellow peppers add nice color; again, I read where you should peel them first-a but putsy for me, but probably improves on the overall texture.  They can get mushy too, which brings me to another idea…..if you really want things perfect, you roast in stages, adding the softer things later.
Put everything in a huge bowl and drizzle with the olive oil and all the seasonings and mix well~~such a satisfying sight, I must say! 🙂  If I have made a lot, I use 2-3 big roasting pans, only half full, or it will take forever to roast.  Bake at 425 degrees, stirring occasionally, for 30~60 minutes, depending on personal taste.  Taking them out to cool is the stage where things could disappear rapidly~you may have your pickiest eaters snitching samples as they pass through the kitchen!

Some other veggies that you could try are eggplant, beets, parsnips, butternut squash, etc.

So now you can pull these out of the oven and add it to your meal, then store the leftovers and take them to work the next day-I like them cold too.  Or, pick out your favorites and use them in those veggie filled omelets, or add to salads.  I saw one recipe for a hoagie type sandwich, using roasted mushroom and tomato slices.

Okay……I am expecting a lot of variations on this one, with mine being pretty basic!  Can’t wait :).

Keep eating~healthy!

Dustin’s Mom~Joy 🙂

For more great recipes visit the links below!

30 Healthy Snacks, 21 Healthy SnacksChocolate Chip CookiesChocolate Tofu PiePureed Vegetables, Roasted VeggiesQuinoaChickenOmeletPizzaGuacamoleHummusCarrot Soup

Comments

  1. Hey Dustin’s Mom,

    He talked to you about not signing your name to your posts, didn’t he? 😉 Well I think it’s cute.

    I love roasted veggies (when I have time to make them). It’s one of the only ways my husband will eat sweet potatoes. We like them with some thyme, rosemary, olive oil and balsamic vinegar.

  2. Tera Boak says

    Hi Dustin’s Mom-

    This sounds soooo easy…and yummy! :-] I was thinking some of the “Mrs. Dash” seasonings would be good in these veggies, too.

  3. I love roasted veggies — I normally just add sea salt & pepper as seasonings, but maybe I’ll have to experiment a bit. Thanks for the tip with cooking the sweet pot. a bit before chopping them up. That will make it less likely for me to cut my finger 😉

  4. Thanks, Dustin’s mom, for reminding me about roasted veggies! That sounds so good… I’m going to make some tonight. 🙂

  5. Hey Dustin,
    I have heart healthy grapeseed oils infused with flavors that would love to meet all those incredible veggies. I used our lemon pepper blend just this week on roasted vegetables, they were fantastic!

  6. Hi Joy (so that’s your name) :),
    Thanks for the wonderful roasted vegetable ideas! Our CSA farm hands out recipes for roasted root veggies with their winter shares, basically the same recipes that you mentioned above. There is also a cookbook that they sell called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” that I need to get my hands on too!

    I wanted to comment on roasting garlic cloves with the skins on, I highly recommend doing this! You peel the skin open and find that the garlic has turned into the consistency of butter, it’s very good if you like garlic!

    And soon we’ll be grilling all those veggies too! Maybe after the snow from this coming weekend melts…

  7. Melissa, do you add the balsamic vinegar before or after roasting? I’ll have to try those herbs next time!

    Yeah, Tera, Mrs. Dash would spike things up big time, all in one bottle!

    Anything to keep the protein outa’ our veggies, huh Becky? 🙂 Some of those huge potatoes almost need an ax!

    So Brian, what seasonings did you experiment with?

    Jill, where do you find flavored grapeseed oils?? I use the plain, but that lemon pepper oil would be so easy to season the veggies with!

    Nancy, maybe you could pass on where we could find that cookbook when you track it down…..and thanks for the garlic tip! Yeah, grilled veggies-does it get any better??

  8. Last weekend I made a huge pan of the roasted vegetables, adding mushrooms and peeling the red pepper like you had mentioned. We have been eating them for the last four days, they are really good reheated. We also grilled up some chicken breasts using the lemon sage recipe in your ‘Red Chicken’ post. Very tasty. Can’t wait to see what you have in store for us next!

  9. Roasted Veggies are in the oven. Going to throw leftovers into spaghetti sauce and serve it over spaghetti squash. Haven’t had spaghettti squash before (normally use Bariilla Plus), so I’m looking forward to trying it too. Picked up some quinoa at the store too, so I’ll be looking over those recipes next 🙂 Thanks everyone for the great, healthy cooking inspiration!

  10. Yeah, Marsue left over veggies are so handy-my big brother was snowed in here for a day, enroute from Phx. to Bemidji, so I just threw the veggies in a frying pan to reheat, with a lid on, and they were just fine….and added some of my left over quinoa on the side, which also reheats well, in a little oil. I am also experimenting with freezing cooked quinoa, measuring a serving into a baggie for ease of adding some carb/protein to a salad, for example. It is perfect, the grains separate while frozen-this was the Inca Red quinoa that I just tried-it cooked up perfectly, not soggy.

    Yum, Becky, those veggies in spaghetti sauce! How did the spag. squash turn out? Where did you find your quinoa. Let us know how you made it and how the family liked it :).

    We’re open to suggetions for recipes of the week!

  11. my mouth is watering. haven’t had the roasted veggies in a long time and never just all at once like that. i’m game and will try them soon. thanks for your scrumptious and healthy ideas, dustin’s mom. i know i’m behind here but i’ll try to catch up!

  12. I only included sweet potatoes in the roasted veggies thinking if my family didn’t have a choice they would eat them — wrong. Instead of putting the left-over veggies in the spaghetti sauce, I put them in the food processor, along with 1/2 package of thawed frozen spinach and added that to the sauce, along with the other 1/2 package of spinach and more mushrooms. The ratio was 2 parts sauce to 1 part veggie puree. It was a hit with the entire family. Considering that the only veggies I can consistently get into my 2 and 4 year-old are corn, carrots and an occasional salad, this was a big!

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