Dispelling nutrition myths, ranting, and occasionally, raving

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Roasted Vegetables

It’s the time of year where many of us swap our salads in for soups and casseroles, warm, rib-sticking meals. This doesn’t mean you have to stop eating your vegetables. You might just want to consider preparing them in different ways. Instead of cold salads you can construct warm salads of roasted vegetables. Root vegetables lend themselves beautifully to roasting. They get nice and tender inside and caramelized and crispy on the outside. Try carrots, parsnips, beets, and turnip. But don’t stop there, you can roast green veggies like asparagus and broccoli or mushrooms, eggplant, fennel…

Here are a couple of good roasted vegetable recipes:

Roasted Carrot and Avocado Salad

Roasted Broccoli with Cipollini Onions