Easy changes for health
You might wonder why the cooking method would lead to eating more vegetables, but trust me – it does!
Since I started roasting veggies vs steaming them, we’ve upped both the quantity and variety of vegetables we eat as a family. It’s a small change that brings healthy benefits.
Roasting brings out the flavor of foods in a way that steaming can’t. I toss the veggies with olive oil and season with kosher salt and black pepper. Often, I grab a seasoning blend instead of the salt and pepper. Montreal Steak seasoning is one of our favorites. Sprigs of fresh thyme or rosemary are wonderful too.
When it comes to types of veggies to roast, the variety is as endless as the produce department.
It only takes about 15 minutes for many types of vegetables to roast. Some potatoes and winter squash will take closer to 30 minutes. I heat the oven to about 425 degrees, give or take. It’s not an exact science, so don’t worry about getting it wrong. If you want them to roast faster, turn the oven a bit hotter and cut the veggies a bit smaller.
I’ve found that vegetables I didn’t think I even liked are now favorites. Things like green beans and brussels sprouts taste much, much better when roasted. We also love combining several different types of vegetables on one pan.
Quick roasting (15ish minutes) options include:
- Brussels Sprouts
- Green Beans
- Zucchini and yellow squash
- Tomatoes (grape, cherry or larger varieties that are quartered)
- Red bell peppers
- Eggplant (although I admit we haven’t tried this one yet)
Best Ever Roasted Squash or Sweet Potatoes
Veggies that need longer roasting (30ish minutes):
- Onions, quartered
- Garlic cloves
- Sweet potatoes
- Butternut squash
What are your favorite vegetables to roast?
P.S. Since we’ve been talking about making small changes for health, I wanted to share with you a new program I found. Jen from Healthymoving.com is doing a 30 Day Healthy Moving Challenge during the month of September. Jen is a yoga teacher. I’ve been a member of her site for a while now (used to be called Stay at Home Yoga). She has recently rebranded to Healthy Moving and is really promoting that we don’t need to make lots of time for exercise in our lives, we just need to get moving.
This really speaks to me, because I work at my computer and also do a lot of driving each week. All of that leads to lots and lots of sitting without much moving. As part of the 30 Day Healthy Moving Challenge, Jen is going to be teaching us to create a dynamic work station, where we get to move around instead of just sit.
I’m really excited for the things I’ll learn during the 30 days of September. It’s so much easier to make small changes for better health, than to try to fit in an hour long workout. If you’d like to join me, click here! The challenge starts in September.
This post contains affiliate links. I only share things that I truly like and that I think you will too.
I’m going to have to try roasting okra. I’m not a fan of it really, but I’ll give roasting a try!
I am roasting cherry tomatoes right now. I haven’t tried it before but I think it will be more like dried. A little olive oil and salt, then roast at 300 degrees for 3 hours. I love red beets and Brussels sprouts roasted. Not together but separately!
3 hours was a little too long! Some of them were a little crunchy : )
That does sound like it would be a little like sundried tomatoes. I’ve done them roasted before, but only a quick version. I want to try roasting larger tomatoes, cut in half.
I agree 110%! And in the summer we grill ’em :). Best change ever, diet-wise.
Just had roasted cauliflower last night…. Minced garlic and lemon pepper are my favorite simple flavorings. Yum!!