Roasting vegetables is one of the easiest, most delicious ways to incorporate more vegetables into your daily diet. Simply roasting almost any vegetable for 15-20 minutes in the oven at 375oF, with a little olive oil and some spices, will bring out your vegetables’ natural flavors; plus a robust, sweet and almost caramelized flavor that is to die for. Yum!
Some of our favorite vegetables to roast are broccoli, carrots, Brussels sprouts, fennel, kale and asparagus. Even sprinkling some parmesan cheese on top of broccoli or asparagus can turn a detested vegetable into your kid’s favorite snack! (When Tammy was first dating her husband, he used to cook for both of us. Lyssie finally decided she “liked” him enough for Tammy to marry after he cooked us his roasted broccoli and cauliflower with hot peppers and garlic!)
Need a little help to get your fruits and vegetables servings for 2012? Try this delicious, easy recipe!
Brussels Sprouts and Apples
- ½ cup of diced apples with or without skin
- 8 oz of Brussels sprouts, trimmed and quartered
- 2 Tbsp apple cider
- 2 tsp of olive oil
- 1 tsp of minced fresh thyme
- ¼ tsp salt
- 1/8 tsp of ground black pepper
Preheat oven to 3750F. Combine all ingredients and toss until ingredients are evenly spread. Place in an 11×7 inch baking dish and bake for 20-25 minutes or until sprouts are tender.
Cooking Light
NOVEMBER 2009
Nutritional Information: (¾ cup serving) 109 kcals, 4.9g fat (mostly monounsaturated), 3.6 g protein, 15.8 g carbohydrate, 4.7 g fiber, 1.6 g iron, 321 mg of sodium, 47 mg of calcium.
How do you plan to get more fruits and vegetables in your diet for the New Year?