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.