Vegetable Eating

Summer time

brings visions of bountiful harvests and the freshest of produce. As this summertime is coming to a close, there is still enough fresh vegetables on the market shelves to make a mean, yummy and highly healthy vegetable dish. Here is a recipe for oven roasted vegetables for you.

Healthy Oven Roasted Vegetables

1 large onion, peeled and cut into wedges
2 medium parsnips, peeled
2 medium carrots, peeled
1 large yukon gold or red potato, scrubbed
1 large sweet potato, peeled
1 medium butternut squash or turnip, peeled
5 cloves garlic, crushed
1/3 cup olive oil
salt & fresh ground pepper to taste

Preheat oven to 350ºF.

Cut parsnips and carrots on the diagonal into 1/4 inch slices. Cut potato and sweet potato into 1/4 inch slices. Cut squash or turnip into 1/2 inch slices.

Place all vegetables and garlic in a large roasting pan. Add olive oil. Season with salt and pepper. Toss well. Cover with a lid or foil.

Bake 30 minutes. Uncover and bake, stirring occasionally, for an other 30 to 40 minutes or until vegetables are tender, golden brown and still slightly crispy.

Serves 6

The secret to executing a recipe for oven roasted vegetables very well is to cut the vegetables (especially the root ones) to approximately the same size. Vegetables have a lot of natural sugars in them and if you are careful in roasting them, they come out caramelizing the whole dish. It is a good side dish for grilled pork or beef and is a good match for the more healthy meat, the grilled chicken.

A recipe for oven roasted vegetables that is not only a no-brainer but a great way to get your kids to appreciate the colors and the flavors and the nutrients that we get from these amazing vegetables!

Tags: , vegetables and you