In finishing up the Beach Body 21 Day Fix a few weeks ago, I came to the realization I don’t eat near enough vegetables on a daily basis. We always have a veggie with dinner, and I sometimes take a salad to work. But after using the containers that come with the program (they help you understand food measurements instead of having to weigh your food and count out a serving size), I was seriously lacking in the veggie eating department. There are some days I cannot stomach another salad for lunch. And there are more days than I care to admit where I’m too lazy to make myself a salad in the evening or morning before work. I needed another way to get veggies in during the day. Enter roasting.
Now you’ve probably read just like I have that roasting isn’t the best way to go about cooking your veggies. Raw is of course number one, and I can handle raw. I can handle raw veggies when they are doused in hummus. Delicious? Yes! But not when I end up eating about an extra 200 calories. I sorta have a hummus-eating problem. Sure steaming is good, but I can maybe stomach a bite or two of broccoli before I’m wishing I had snuck a container of my hubby’s ranch dressing to work with me. Again, not the best option.
I didn’t come up with roasting veggies on my own, I’ll be truthful. After a weekend stay with close friends, I learned my college BFF’s hubby roasts huge pans of veggies for her on Sunday for the week. Easy. Delicious. Right up my alley. I’m telling you, if you need more veggies in your life (I’m sure we all do most days), this is the way to do it. Ready? It’s so simple,
Step One: Pick out your veggies. I normally roast two pans of veggies on Sunday afternoon – a pan of broccoli, brussels sprouts and cauliflower. And a pan of sweet potatoes and sweet peppers. I’m pretty sure you can roast most any veggie your heart desires.
Step Two: Cut and season your veggies. I toss mine in a little EVOO and season with sea salt and my new favorite seasoning ever – Perfect Pinch Salt Free Fiesta Citrus Seasoning. It adds a little bit of spice and a little bit of citrus flavor that works perfectly over the veggies.
Step Three: Use this handy-dandy chart for oven and cook time. This chart helped me determine which veggies I could roast together and for how long. Of course everyone is different. I prefer my veggies a bit more charred than most would like. (I love the burnt, crunchy leaves that fall off the brussels sprouts..yum!)
Step Four: Roast away!
I love the way the natural sugars caramelize on the veggies, adding a little bit of sweetness to the taste. They last about a week in the fridge in an air tight container. Towards the end of the week, they aren’t the most delicious and do get a little bit soggy. So I bring more of my favorite seasoning to toss on. It helps from both a taste and texture standpoint. I feel good knowing I’m now getting in my veggie allotment each day, and I’m less ravenous when I come home from work, staying fuller much longer. I still have dreams about dunking my veggies in globs of hummus. Those cravings….well..they don’t go away just like that.