• Sherry

Fuel up Friday - Roasted Vegetables

Updated: Mar 31

My favourite way to prepare vegetables in winter is to roast them on a cookie sheet. Whether you opt for one type or go with a variety is entirely up to you. They are the perfect side dish to any protein source - beef, chicken, pork, sausage (my choice on this day) and even lentils if you prefer your protein plant-based. Just chop, toss, and bake - easy peasy!

Oven Roasted Veggies

Vegetables of choice - I used cauliflower, carrot, brussels sprouts and red cabbage

potato, broccoli, parsnip, butternut squash, sweet potato and onion are also great options

1 - 2 tablespoons olive oil

desired seasonings - rosemary, thyme and garlic are good (optional)

salt & pepper

Chop veggies into bite size pieces - keep them all roughly the same size to ensure they cook evenly - and place on a cookie sheet. Drizzle with oil and sprinkle with optional seasonings, salt & pepper. Roast in oven at 375F for ~30 minutes or until lightly browned. I prefer mine a bit crispy.

Tip: Don't over crowd the pan or they'll end up steaming and be soft instead of roasted and lightly browned.

Fuel up Friday - ideas, suggestions, tips and simple recipes for incorporating whole, nutrient dense food as optimal fuel for your body and mind.

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Disclaimer: I am not a licensed medical professional. Coaches do not prevent, diagnose, treat or cure medical conditions, and coaching does not replace the need for medical advice. Information presented here is not intended as medical or legal advice. Coaching is not psychotherapy or counselling.