From a Dietitian’s Kitchen: Roasted Vegetables

Do you get tired of salads and steamed vegetables?  If you haven’t tried roasting vegetables you are in for a tasty surprise.  Roasting concentrates the vegetables’ flavors and caramelizes the naturally occurring sugars.  I like to roasts a lot of vegetables at a time so I have plenty left over.  They are great as a side dish with eggs for breakfast, added to a wrap or pizza, or tossed with pasta, toasted pecans and parmesan cheese for a quick dinner.  Also they are a great way to make sure your vegetables don’t go to waste.

Simply dice up your vegetables into bite size pieces. Some vegetables to try are broccoli, carrots, cauliflower, potatoes, onions, bell peppers, sweet potatoes, cherry tomatoes, squash, Brussels sprouts, or asparagus.  Toss the vegetables in enough olive oil to coat them and season with some salt, pepper or a dried herb blend.  Cook at 475 degrees for about 30-40min.Add this simple recipe to your cooking toolbox as an easy way to increase your vegetable consumption.  It is recommended we get at least 2-3 cups of vegetables per day! mk