I know. It's getting tiresome. All this talk about roasted veggies. Roasted Butternut Squash Soup. Roasted Acorn Squash. Roasted Broccoli. Roasted Vegetable Soup. Green Salad with Roasted Vegetables.
What can I say. Winter is upon us. If I can't have fresh New Jersey basil and tomatoes, roasted vegetables are the next best thing. They keep me going till summer comes around. They keep the summer-produce-cravings at bay, and help me make it through these months of snow and drear.
Roasting vegetables makes them sweeter and tastier. You can use any combination, really, but my favorite is carrots, sweet potatoes, and parsnips. (Sometimes I throw in a few potatoes for the potato-lovers in my household.)
Carrots and garlic are SUPERSTARS, according to The 150 Healthiest Foods on Earth. Sweet potatoes aren't too shabby either. Which brings me to this week's Eat. Live. Be theme - "straight from the experts." My favorite expert is Jonny Bowden, author of The 150 Healthiest Foods on Earth and Healthiest Meals on Earth. I love how he lists the health benefits of loads of fruits, vegetables, legumes, and other foods. And, I love how he identifies the SUPERSTARS - the ones you should make an effort to have most often. My favorite superstars are almonds, avocado, blueberries, broccoli, carrots, coconut, garlic, mushrooms, onions, pecans, and swiss chard. Amazing that such delicious foods are so good for you!
Do you follow the advice of any food experts?
Simple Roasted Vegetables
Feel free to play around with the vegetables to find a mixture that suits you. I often use butternut squash instead of the sweet potatoes, or turnip instead of parsnip. You can also use slice onion instead of garlic for a different flavor.
2 sweet potatoes
10 garlic cloves, peeled
2 tablespoons olive oil
salt and pepper to taste
Preheat the oven to 425*. Peel the parsnips, carrot, and potatoes. Cut them in even cubes (about an inch wide).
Pour the olive oil onto a large aluminum baking sheet. Add the vegetables plus the peeled garlic. Sprinkle with salt and pepper and mix well.
Roast in the oven for about 45 minutes, stirring a few times to be sure the vegetables brown evenly. (Roast them for longer if you like a darker crust.)
Linking this up to Weekend Bloggy Reading.