Healthy Habits: Roasted Veggies

Roasting is an easy way to prepare veggies with pumped up flavor. If there is a veggie you aren't crazy about, try roasting it and see if it isn't better. Honestly, I was never a huge fan of sweet potatoes until I started roasting them. (I know, they are one of the most nutritious veggies known to mankind; you'd think I would have been all over them. I wanted to be, just didn't embrace the flavor right away.) But so many different veggies can be prepared in this manner and have incredible taste!

In this pic I cut up baby red potatoes, carrots and squash (any kind will work). Spread them out on a baking sheet. (I always line my baking sheets with foil, no matter what I am baking; makes for super easy cleanup. I like to cook, not clean!)

Then I spray them with Olive Oil (regular OO or EVOO, whatever you prefer).

Then sprinkle with a little sea salt and black pepper.

Then I sprinkled them with dried rosemary. (Post coming soon on growing and drying your own herbs; they're so much better from your garden than the store!)

Sometimes I sprinkle a little cayanne pepper on the veggies; gives them a great flavor without making them hot.

Then put into a 400* oven (375* if your oven runs hot) for about 30 minutes (give or take, poke them to find out when they are tender).

Unfortunately, (or maybe fortunately) as soon as they come out of the oven, fingers start picking them off the tray. So I didn't even get a picture of the fully roasted veggies. Maybe I'll get one next time and insert it later.

That's how easy it is. They get a really nice brown, roasted exterior and are so tender to eat. Perfect to serve with chicken breasts or a juicy steak. Or for me, a plate of roasted veggie is perfectly satisfying by itself.

Some of my other favorite roasted veggies are Roasted Asparagus w/Parmesan Roasted Garlic and Roasted Tomatoes and Warm Caprese (Roasted Tomatoes w/Basil and Mozzarella).

What is your LEAST favorite veggie? And Why?

BUTTERNUT SQUASH & APPLE SOUP

It's not been very cold in Phoenix yet this winter, so maybe I'm hoping if I keep making good soup recipes that we will get some cold weather. Either way, there's nothing like a warm bowl of good homemade soup in the winter. I hope you get to enjoy sipping  hot soup while watching it snow. Try this recipe for Baked Potato Soup, it's another great cold weather soup. And coming up we'll share Broccoli Soup and Cauliflower Curry Soup.

 

I really like soups that are very tasty and healthy at the same time. This Butternut Squash and Apple soup is so flavorful and so healthy. It is definitely one of my favorites. I also love that it is easy to make.

The worst part of preparing squash, in my opinion, is trying to peel and cut the squash when it is raw. Squash is so darn hard that it is just a difficult job and not very pleasant. Even cutting it in half and scraping out the seeds takes too long in my opinion.

My solution to that is to bake it first. I pierce the Butternut Squash a few times with a fork and put it in a 350* oven for 40-45 minutes. When I can stick my fork in it, it's done. Simple as that. After baking it, I cut it in half and easily remove the seeds. And the peel practically falls off of the baked squash. So easy! I frequently bake a couple of squash (even different types of squash) at the same time to make several different dishes. It's amazing how quickly you can whip something together if the squash is already baked.

BUTTERNUT SQUASH & APPLE SOUP

What you need:

1 Butternut Squash (2-2 ½ lb)

2 Granny Smith Apples, peeled and chopped

1 Small Onion, Chopped

2 Carrots, Peeled and Sliced

1 Tbsp Olive Oil

1 tsp Black Pepper

1 tsp Salt

8 Cups Chicken Broth (or Vegetable Broth), or make your own with water/bouillion

Optional Garnish:

Peeled and Chopped Apple

Sour Cream

Directions:

Roast squash-stab it a few times with fork and bake in 350* oven for 40 – 45 min.

Cut squash in half and remove seeds. Peel squash and chop in large pieces.

Saute’ onion and carrot in olive oil for 5 minutes until onion is clear.

Add broth and apple, simmer 10 minutes until apple is soft.

Add squash, salt and pepper.

Puree in blender (or use immersion blender)

Garnish with chopped apple or a dollop of sour cream.

So easy! So Good! Enjoy!

Do you have a favorite winter soup? Please share…I’m always looking for new recipes to try!