We love vegetables around here, but like most people, we don’t eat enough. That is one of the main reasons we began juicing, was to get more greens into our bodies. I love to eat vegetables raw, but after I cleaned out my fridge, the Ranch dressing didn’t quite make the cut (once again, I was shocked by the ingredients). I am in the process of experimenting with new dip ideas, but until I find the perfect one, I cook a lot of veggies. I became aware of roasting vegetables last summer. I don’t know how or why I didn’t try this method before, but it’s brilliant. I love the crisp texture, and the slightly crunchy bits. It is an easy way to add some variety to your cooking.
Roasted Veggies (this is tricky, so pay very close attention):
Vegetables: my favorites are broccoli and cauliflower, hands down. You can also do potatoes, asparagus, brussel sprouts (the best way to eat them, in my opinion), carrots, etc. Basically any vegetable can be roasted.
2-3 T. Coconut oil, or olive oil if you prefer. I love the taste of coconut oil, so it’s my first choice.
Garlic. Lots of garlic. I used to be afraid of this small white bulb with the odd segments, but I have become enamored by it.
Preheat oven to 400 (F).
Toss vegetable(s) of choice with coconut oil and salt until coated. Add a few cloves of minced garlic. Lay evenly on a baking sheet and bake/roast in oven until vegetables are crisp/tender and beginning to brown. Potatoes take close to 30 minutes, while broccoli and cauliflower take only 20. Watch them carefully. Remove from oven and try not to eat them all with your fingers before serving to your family.
Vegetables are good for you. We should all be eating more of them. I know this seems like a silly post, but I am always looking for easy ways to incorporate another side or vegetable into my meals. The garlic in this recipe browns up and flavors the veggies perfectly. If you haven’t tried your veggies roasted, give it a go. You’ll thank me . . . I hope.