Back To Basics - Roasted Vegetables

A common question I hear amongst my health coaching clients is "How do I incorporate more easy to make vegetables into my diet? So I thought I would share with you all my #1 solution  - Roasted Vegetables.
It's my go to dish during the fall and winter months and quickly adds a ton of veggies to any meal.

 

I will admit, I used to be intimidated by these roasted veggies until one day I had no choice to do it myself. Funny thing - It's crazy how easy this dish is to make! Toss in all different kinds of veggies like brussel sprouts, sweet potato, carrots, potato, yams, peppers, and for flavor onion & garlic. You can also add in half way through any softer veggies such as broccoli, zucchini and mushrooms.

 

Roasted Vegetables

 

Wash, Chop, Bake and Eat!

 

1. Wash your veggies, give them a good cleaning.
2. Chop them up into cubes, think baby blocks style. Be sure to that they are all relatively the same size. I like to cut the onion and garlic a bit smaller so the taste can really get in there.
3. Throw everything into a casserole dish and drizzle olive oil all over. Add some sea salt and salt n pepper. Mix it all up.
4. Cover with tin foil and bake at 400 degrees F for 50 minutes. Half way through - toss the veggies up a bit, cover again with tin foil and place back into the oven.
5. Once they are done you should be able to place your fork through the vegetable without effort.

They make for great leftovers. There you go - lunch planned now too!

 

Enjoy!

 

-Michelle
Certified Holistic Health Coach