Friday, March 18, 2011

Roasted Vegetables - 3 ways

Very Veggie Dinner Plate: 
Sometimes, usually after eating tons and tons of chicken for weeks because its easy and cheap, I get such a strong craving for veggies. I think some of the most hearty and yummy veggies are winter vegetables and because of the substantialness a plate full of them is usually plenty for dinner. The easiest way to get all the veggies to come out at the same time is to roast them at the same temperature in the oven, just placing them in at different times. Also, so that each veggie seems like its own dish, I prepare them differently, with varying ingredients, spices, and herbs. This dish also really revs up your energy and makes you feel good about yourself in general. So when you feel like you've been eating badly or just want a break from the meat in your life, this is a good go-to dish!



What you'll need- Sweet Potato:
  • 1 medium sweet potato
  • 2 tablespoons of light sour cream
  • 1 pinch of cinnamon 
  • 1 dash of maple syrup
  • Salt to taste

Recipe: Makes 1 potato
  1. Heat oven to 400 degrees 
  2. Wrap sweet potato in foil and place on center rack in oven for an hour or until tender
  3. Mix together sour cream, syrup, and cinnamon and dollop on top of sliced open potato, enjoy!








What you'll need- Brussels Sprouts:
  • 10-15 medium sized brussels sprouts
  • 2 slices of turkey bacon or meatless bacon substitute
  • 1 tablespoon of grated parmesan cheese
  • 1/2 sweet yellow onion, sliced
  • cooking spray
  • salt and pepper to taste

Recipe: Makes 2-3 servings
  1. Boil brussels in a medium pot for 2-3 minutes or until bright green and dump into an ice bath
  2. Once cool, slice brussels into halves and place into a baking dish lined with foil and cooking spray
  3. Cook turkey bacon in microwave or on stove top until almost done and crumble over the sprouts
  4. Carmelize the onion slices with a little oil, salt, and pepper and then place in baking dish
  5. Toss the ingredients with the parmesan cheese, sprinkle with salt and pepper, and place into the 400 degree oven for about 20-25 minutes






What you'll need- Carrots and Parsnips:
  • 2-3 large carrots, chopped
  • 2-3 large parsnips, chopped
  • 1 tablespoon of butter 
  • 1 teaspoon of thyme, chopped
  • 1/2 teaspoon of brown sugar
  • Salt and pepper

Recipe: Makes about 2 servings
  1. Melt butter in microwave and toss with carrots, parsnips, thyme, brown sugar, salt and pepper in a foil lined baking dish
  2. Place in 400 degree oven for 45 minutes

Tenacious Tips:
  • Sometimes its nice to make more than what you'll need for this dish so that you can easily reheat one of them for another meal during the week. Maybe a nice filet with a side of carrots and parsnips... or stir in the brussels to some cooked pasta with a little lemon and olive oil! 
  • Its nice to stay as seasonal as possible with your veggie plate, the flavors usually work really well together if you stay in season. Since Spring is pretty much already here, try roasting artichokes, asparagus, or grilling some lettuce. Instead of baked sweet potatoes, roast some new potatoes, another Spring favorite. 

1 comment:

  1. Mmmmm might have to try some of these tonight :) Love you!

    ReplyDelete