Easy Roasted Veggies

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Easy + Delicious Roasted Veggies 🧄🥕🍠

Roasting your veggies rather than steaming or boiling is an absolute game-changer!

Have you tried them yet?!!

They are phenomenal when prepared this way, and it’s super easy too!

With the high heat, caramelization occurs, and those dark-browned crispy edges are an edible crunchy delight.

One of my goals each New Year is to eat even MORE Vegetables and to get the whole family to eat lots more veggies too!

In order to accomplish this goal, we’re going to experiment with many different flavor combinations, herbs, and seasonings, to KEEP THINGS FUN!

The great perk of sharing recipes online is that my family gets to “taste test” A LOT of these recipes.

I plan to share all the “winning recipes” from our CFC HQ, taste-tested by the kids, and adults, and sometimes even our puppies 🤭.

So Bring on the VEGETABLES in 2021 and every year beyond! Let’s learn to love them even more.

If you have not made any goals for this New Year…let me suggest just ONE:

EAT MORE VEGETABLES.

(And watch CFC for lots of awesome NEW recipes! Okay, that’s 2 perfect goals 🤷‍♀️)

I’m often asked “How do you get your meat-eaters to eat the vegetables you serve?”

My answer:

I can’t.

You can’t make anyone do anything.

You just keep serving them.

You win if vegetables are on their plates!

“How do you control what your kids and teens are eating throughout the school day, at sports practice, and when they are with their friends?”

My answer:

I can’t.

You can’t.

We CAN and SHOULD control ONE meal each day for those BUSY kids/teens (and spouses/partners, and ourselves for that matter), so whether it’s breakfast or dinner at home, just make sure you’re offering LOTS of veggies and fruits, high quality proteins, healthy fats, and complex carbs at that ONE family meal each day.

Remove the pointless guilt off of yourself, and know YOU ARE doing a GREAT job if you’re offering these foods at least once each day, and regardless if they are actually eating the veggies or not…the vegetables MUST make an appearance on the kids’ plates each day NO MATTER WHAT.

Also, children learn most from what they see.

Make sure you’re consistently modeling healthy eating behaviors yourself because THEY ARE ALWAYS watching.

Maybe, just, maybe we’ll raise adults who are receptive to actually eating like adults, and appreciative of all of our efforts! (this part I’m just guessing and crossing fingers for us all!)

➡Rachel’s Tips:

I prefer using a high-quality avocado oil because it has a higher smoke point (avocado oil has a smoke point of 500° F. ) This smoke point allows you to safely sear, saute, stir-fry, barbecue and even bake at high temps with out your oil breaking down. It’s much more stable, safe, and suitable for high heat cooking.

You may use any combination of root & cruciferous vegetables for this recipe, so use what you have, and get creative!

8 servings

Ingredients:

  • 4-5 small red potatoes, or sweet potatoes, scrubbed and cut into 1” pieces
  • 4-5 carrots, peeled and cut into 1” pieces
  • 1 large red onion, chopped into large pieces
  • 2 cups chopped butternut squash
  • 20 Brussels sprouts, sliced in half
  • 1 lb cremini or button mushrooms, cleaned
  • 1/4 cup avocado oil, or olive oil
  • 2 fresh lemons, zest & juice
  • 4 cloves fresh garlic, minced
  • 2 Tbsps chopped fresh rosemary or 1/2 tbsp dried rosemary
  • 2 Tbsps picked fresh thyme, or 1 tsp dried
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Instructions:

Preheat your oven to 400 degrees f. and line a large rimmed baking sheet with parchment paper.

Prep and place all your vegetables into an extra-large bowl.

In a small bowl, whisk your oil with the fresh squeezed lemon juice and zest, garlic, herbs, sea salt and pepper.

Drizzle this mixture over your veggies and toss well to evenly coat.

Transfer the vegetables onto your prepared sheet pan and arrange in a single layer. If your sheet pan is not big enough and they seem to be overcrowded, then use 2 pans. They need space and circulation to crisp up.

Place the pans into your preheated oven and roast for about 30-40 minutes, stirring once halfway. The veggies will be ready when they’re tender with a small crunch and have a nice golden-brown color on the sides. Sometimes they need a few more minutes, depending on the size of your veggies, and how full your pan is.

Garnish with fresh herbs if desired.

These stay good in the fridge, in a sealed container for 4 days. I like to reheat in my air fryer, to crisp them up again.

Enjoy!

❤Rachel

 

The post Easy Roasted Veggies first appeared on Clean Food Crush.



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