Health Coaching – Roasted Vegetables

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Fall foods!  We are in the midst of what I consider the best food cooking vegetable loving time of the year!  I love root vegetables and squash and pumpkin! I will begin this post with some of my favorite combinations of roasted vegetables.  It is a rare night that we don’t have something roasted in the oven for supper during the fall and winter months!

Roasted Vegetables Low Down!


Roasting veg is truly simple simon.  Start with any or all of the veg that you love.  You can combine them or roast each one separately.  However you like it.


Wash, chop or slice or roast whole – it is so variable you can’t go wrong – the only thing to keep in mind is having the pieces near the same size so that they cook in the same amount of time.
– toss the veg with olive oil and herbs or spices in a bowl then transfer to a covered baking dish.


Most veg will cook if cut into 1 1/2ish inch chuncks in about 45 – 55 minutes at 350 degrees.  This will vary  depending on how soft you want things to be (experiment and see what you like)


Here are some favorite combos –  (I always use olive oil and some salt)


Beets – dill  (usually take about an hour to cook at 350)
Squash – just salt and olive oil (I am not a fan of extra sweet stuff on my squash)
Carrots – dill, and or garlic, or ginger
Potatoes – anything!!!



Here is a simple beet side dish idea 
– Roast your beets with olive oil and salt (I am too lazy to peel my      beets, plus I kind of like the earthy dirt taste, but you can peel them!)  
-cool and cut into bite size chunks or slices 
-toss with olive oil, red wine vinegar, crisp apples, and feta (or sharp cheddar cheese)  

Eat warm or cold (I like it cold)
Yum!!!!



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