August 24, 2012
Ask the RD: Roasted Vegetables
I've been loving to make roasted vegetables each Saturday or Sunday to eat in my lunches the following work week. That way I have healthy food prepared which helps me to include vegetables in my lunch daily.
Some of my favorite roasted vegetables:
-Green beans- Cook green beans at 350 degrees with a bit of olive oil. When finished cooking, toss with dijon mustard, vinegar and garlic powder. This is a family favorite that I make often.
-Carrots- toss in about a tablespoon of olive oil and cook until slightly crispy. (pictured above before roasting).
-Tomatoes- cut in half, sprinkle with pepper and a bit of salt and cook until soft. These do not even need to be flipped over due to the high moisture content. (pictured above)
-Jalapeno poppers- This one is more indulgent but is delicious. Slice a jalapeno in half and remove the seeds. Fill with light cream cheese and wrap with a piece of bacon (turkey bacon works well). This works as an excellent appetizer. (pictured above)
-Butternut Squash- chop into bite sized pieces and sprinkle 1/4 cup breadcrumbs, chili powder, onion powder and garlic powder over the squash. Bake at 375 until soft.
What is your favorite roasted vegetable?
I would love to hear some new ideas!
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ask the RD
Ohhh, sounds delish! I love roasted veggies. I love to do it with cauliflower. Thanks for sharing!
ReplyDeleteKaren
Mommy's Moments
My hubby drizzles honey over potatoes, sweet potatoes, parsnips, turnips and carrots (and/or almost anything else we might happen to have!) before roasting them. SOOO delicious!! But I've never tried doing green beans the way you suggest here. That and the Jalapeno Poppers are going to have to be on the menu very soon! Pinning this...thanks!
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