Sunday, February 13, 2011

Roasted Vegetables, and Eat. Live. Be. Week 7


I know. It's getting tiresome. All this talk about roasted veggies. Roasted Butternut Squash Soup. Roasted Acorn SquashRoasted BroccoliRoasted 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 parsnips
2 carrots
2 sweet potatoes
1 potato
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.)

Serve immediately.














Here's a list of other bloggers participating in the Eat. Live. Be. ChallengeSarah, Cate, Maris, Chris, Faith, Kristen, Emily, Jenna, Joanne, Casey, Patsy, Tri-Fit Mom, Claire, Allison, Jen and Leslie.

Linking this up to Weekend Bloggy Reading

12 comments:

  1. I could eat roasted veggies daily! =) with a giant side of ketchup =) yummm!

    Happy Early Valentines Day!

    xoXOxo
    Jenn @ Peas & Crayons

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  2. I will never be sick of roasted veggies!

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  3. I only get sick of roasted winter veggies around the time the spring veggies become available. Yesterday I tried to make gnocchi with rutabaga (instead of roasting it, like I normally would have done) and I wish I'd just stuck with what I know is a good thing.

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  4. Those look wonderful! I was just thinking of roasting the butternut I have! I need to get on that.

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  5. Girl, I am all for the roasted veggies! I could eat them everyday (in the winter)!!!
    So yummy---and filling too.
    I like to take into account the advice of food experts, read some more, and then come up with my own food conclusions...

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  6. You can't go wrong with roasted vegetables, at any time of year. As for food experts, I read a lot, but the expert I listen to is my mom.

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  7. I never tire of roasted vegetables! Love this with all the garlic to season it up!

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  8. I can't get enough of roasted veggies. These look delish.

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  9. This is sad, but I must admit I have never tried roasted veggies. You have got me wanting to try them out!!! Bookmarking to make this week. Thanks so much.

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  10. I LOVE roasted vegetables. It's like with potato chips (you can't eat just one), when I eat them I can't stop eating until they are all gone and my family looks at me strangely (wondering why they didn't get any :). You've got a great blog! Miriam@Meatles Meals For Meat Eaters

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  11. First of all, I just love the title of your blog. :) This is a great recipe/how to for veggies. I actually really like vegetables, raw or cooked/steamed, but I'm bad about cooking them. :s Thanks for an easy, straight-forward recipe. :)

    Thanks for joining my Weekend Bloggy Reading party. Have fun finding some new reads, and I hope you'll visit Serenity Now again soon! :)

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  12. My family loves vegetables - I'm so fortunate that my kids aren't picky eaters. These look wonderful. Thanks for the recipe!

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