I didn’t always love vegetables
Eating enough vegetables can be a difficult task, but when you find a way to cook them where you devour them then it makes it a whole lot easier getting your daily intake in. I did not really grow up eating vegetables. I ate the regular salad veggies, like lettuce and tomato and we had corn and potatoes. But never really ate the really healthy ones.
A few yrs after being a mom I decided I wanted to make healthy meals for my family. So I started watching cooking shows, reading cooking magazines and googling recipes. Slowly but surely I started incorporating many different vegetables into our diet. First I started sneaking them in, like putting chopped spinach in the spaghetti sauce. I did this just as much for myself as I did it for my kiddos. Like I said, I was not used to eating vegetables so sneaking them in our dinner made it bearable for me to eat as well.
Here we are years later and I absolutely love my veggies. And one of my favorite ways of making them is roasting them. It is simple and fast and the process of roasting them brings out the bit of sweetness in them. Yummmm.
Let me show you how quick and easy it is to roast vegetables.
How to easily roast vegetables
Step 1 – Choose your veggies and preheat your oven. Generally you want to roast hearty vegetables such as carrots and potatoes separate from high moisture vegetables such as zucchini and eggplant. For this tutorial I am going to use broccoli, potatoes, onion and carrots. Some like to slow roast their veggies and some prefer a high heat. Also ovens can vary when it comes to cooking. I found a good roasting temperature for me and my oven is 400 degrees Fahrenheit. Play around and find which works best for you.
Step 2 – Dice your veggies. When it comes to dicing your veggies you will want to make sure you dice up your veggies about the same size overall.
Step 3 – Add oil. I like to use avocado oil for roasting my veggies. It is a healthier oil and can hold up to high heat. Another good option is olive oil or canola oil.
Step 4 – Add seasonings. My go-to seasonings for my vegetables are always salt, pepper and garlic. But there are so many other seasonings you can use. Sometimes I add an Italian seasoning, or paprika or a steak seasoning mixture. The options are endless. Just use whatever you like.
Step 5 – Mix and pour. Once you have coated your vegetables with the oil and your seasonings you will want to give them a good mix. Don’t be afraid to get your hands in there. They can be your best tool at times. Then pour your vegetable mixture onto a baking dish. I like to cover mine with tin foil for an easy clean up.
Step 6 – Roast – Last step is to roast your veggies. Place your vegetables in your oven for 30-45 min. Be sure to turn at least once or twice during the cooking process.
Voila, deliciously roasted vegetables ready for dinner. I love eating this with baked chicken, breaded pork chops and so much more!
Let Me Know!
Have you roasted vegetables before? What are your favorite seasonings to put on them? Share in the comments below!
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With Love,
Melissa
P.S.
If you like this post you might also like this one – Avocado, Fried Beans & Egg Over Toast!
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