Let me go on record, ‘I do not like vegetables.’ Didn’t like them when I was young. Struggle with them as an adult. I can eat tasty vegetables that are drenched in cheese or whipped with sour cream and garlic, however that does not allow me to maintain a healthy lifestyle. What to do?!
Good news! After many kitchen experiments, I have found two ways to make vegetables tasty and healthy: lots of color and roasted. Lots of colors means that you have good tastes and nutrients. This mixture tastes great and provides a broader array of nutrients rather than a bowl of one color vegetables. Lastly, when you roast certain vegetables, it brings out the sugars and makes then taste sweeter! Though, don’t be fooled, it is not a bowl of fruit!
So, here’s a recipe for…
5 Red Potatoes; cut into 3/4 inch cubes
3 or 4 Beets; peeled and cut into 3/4 inch cubes
2 onions; cut into quarters
10 to 12 radishes; with the heads and tails cut off then cut in half
2 Bell Peppers; (Your choice on Color) cut into 1 inch wide strips then cut the strips into thirds
2 Sweet Potatoes; peeled and cut into 3/4 inch cubes
1/2 head of broccoli; cutting each florette in half
1/2 head of cauliflower; cutting each florette in half or thirds
1 T of Olive Oil
1 tsp of salt
1/2 tsp of black pepper
1 tsp of garlic powder
1 Preheat oven to 425°F
2 Combine all of the cut-up vegetables into a large bowl
3 Mix the vegetables with the oil and seasoning
4 Spread the mixture onto two cookie sheets. (Place parchment paper on top of cookie sheets to ease in clean-up)
5 Place both cookie sheets in the oven for 20 minutes
6 After 20 minutes, take sheets out of oven and mix vegetables so they ideally flip to another side for additional cooking.
7 Put cookie sheets in the oven for another 20 minutes. Start checking after 15 minutes to make sure they are not getting too brown.
8 Once brown to your liking, take out and cool for 5 minutes before eating with a lean protein.
9 Place leftovers in an air-tight bowl to enjoy as leftovers.