veggie-quartetRoasting vegetables is a standard go-to in our house.  Sometimes I roast them so they are much softer, other times I ‘bake’ them for a slightly different texture.  Roasting vegetables is a huge time saver for me and allows for less actual cooking during the work week.  I like to roast a few cookie sheets full of vegetables at a time, and then I have tons of nutritious side dishes to choose from over the next few days.  Clean up is pretty easy and quick too. 

You can roast so many different types of vegetables such as broccoli, cauliflower, haricot vert green beans, radishes, carrots, potatoes, beets, cabbage, and artichokes.  I will also roast zucchini and different types of squashes, although I cannot eat all of them (they are usually for company or for my husband).  You can also do eggplants, tomatoes, and onions – which by the way can be turned into a ‘ratatouille’ style sauce if you add zucchini, roast them all and then blend in the food processor with some spices and oil.  Goes really well with zucchini noodles or even gluten free pasta or rice.  There are so many options!    

So, when you roast vegetables, keep it simple.  Weight loss tip… this is one of the ways I lost weight and kept it off.  I think J.J. Virgin, Nutritionist on PBS, always says “Double the vegetables and skip the carbs!”  Vegetables are a healthy and easy option, no matter how many people you’re cooking for and whether you’re trying to lose weight or just eat healthier.     


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