Instead of steaming or boiling your veggies, roast them in the oven for better, richer flavor!
First, wash and dry your veggies thoroughly. Then, cut relatively evenly to ensure even cooking.
Place your cut veggies in a large bowl. Drizzle very lightly with Olive oil or coconut oil, sprinkle on your favorite seasonings (perhaps some salt, pepper & garlic: YUM-E! - I also add an herb, usually thyme, rosemary or oregano plus some crushed red pepper because I like it HOT!) and toss gently.
Spread your seasoned veggies evenly on a cookie sheet or in a baking dish. Roast at 375-400 until tender.
*Half way through the cooking process, make sure to flip/move your veggies around so they cook evenly!
The result will be golden, delicious and YUM-E veggies! Add a spritz (or 5) of fresh lemon, and YUM-E!
Tuesday Tips for Healthy: YUM-E! cooking - ROASTING veggies!
Tuesday Tips for Healthy: YUM-E! cooking - ROASTING veggies!
Roasted Brussel Sprouts: YUM-E!
Roasted Spaghetti Squash: YUM-E!
Roasted Japanese Eggplant: YUM-E!
Roasted Sweet Potatoes: YUM-E!
Roasted Zucchini: YUM-E!
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