Simple Tips for Losing Weight Naturally
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Simple Roasted Vegetables

Roasting your vegetables is a wonderful and simple way to prepare them. Not only is it quick on those busy nights when you are rushing to get dinner ready, but it is an easy way to prepare a variety of vegetables at the same time and use a minimum of dishes for preparation. Easier cleanup always makes me happy.

Roasting brings out the natural sweetness of vegetables better than steaming and you can roast almost any vegetable. Asparagus, beets, bell peppers, broccoli, Brussel sprouts, cauliflower, corn on the cob, carrots, eggplant, green beans, mushrooms, onions, parsnips, summer squash, sweet potatoes, turnips, and zucchini work well.

Simple Roasted Vegetables

Preheat oven to 420° F. Cut an assortment of vegetables into 1-inch pieces. Dense vegetables such as beets, parsnips, and carrots should be cut a little thinner to allow faster cooking. Toss the cut pieces with a little salt and oil in a bowl until each piece is lightly coated. Spread in a single layer on a baking sheet. Place in oven.

When the undersides of the pieces have started to brown (about 10–15 minutes), turn them over. Remove when the undersides have started to brown again (about 10 minutes more).

If the vegetables are still too firm, cut them thinner or use a lower oven temperature the next time. If they are too dry or mushy, use a higher temperature or cut them thicker. For variety, include a little basil, parsley, rosemary, thyme, pepper, or marjoram in the oil mix used for tossing.

Relevance to Natural Weight Loss:

Weight Loss Tip: Roasted vegetables can be eaten many different ways. Try them with plain yogurt or yogurt dip, sprinkled with vinegar, pepper, or Parmesan cheese, dressed up with fresh thyme or oregano, tossed with pasta or nuts, mixed with seasoned rice, or added to salads.

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