So…I love salads. Have always loved salads. Could and usually do eat several salads a day. Even if its ghetto – iceberg and a few cherry tomatoes, I’m in and I’m happy. I have to be honest with you, though. By the time week two of my Whole30 reset hit, I was getting nervous that I’d end up hating salads by the time my 30 day reset was done. Seriously, I felt like all I ate for a week was scrambled eggs, sausage, fruit, and salads. I knew I had to do something quick, or I was going to be miserable to three more weeks. The truth was that I had a limited number of “go to” veggies that were on high rotation in my home – I bet you have some, too!
I decided it was time to bite the bullet and force myself to be an adult: time to try some new veggies. Enter roasted vegetables to save the day! I knew and loved carrots and zucchini. Garlic is always happening in my house (I’m one of those “if it calls for a clove, use at least half of a full garlic” kind of gal!) I’d always minced my garlic and it just blended with the other seasonings. I decided to slice it to see what it actually tasted like. And then…and then I decided to add something I’d never even tasted before – ASPARAGUS. I’m glad I did. As long as its not mushy, I can handle asparagus. (heart smiling over this one!)
For this recipe, you can use whatever oil, veggies and herbs you like. Its so versatile. AND you can prep it ahead of time by cutting your veggies a day or three before you’re going to roast them. TIP: Keep your cut veggies in water in the refrigerator to keep them fresh and crisp. Don’t forget to use parchment paper to make clean up and transferring to a plate so much easier. For my recipe, the roasting time is pretty low, because I like crispy vegetables and am totally afraid of mushy ones. If you want to add more time, keep an eye on them so they don’t burn.
Because I was cooking this recipe just for me, I made the entire recipe and saved half for another time. I actually got two more meals out of it. I used them cold in a salad that evening, and then threw some in my scrambled eggs the next morning. You could also use leftovers to make soup, omelets, or pasta sauce with hidden vegetables. So don’t be afraid to double the recipe to use those extras in creative ways! TIP: Reheating roasted veggies in a microwave will make them mushy. If you’re not putting the leftovers into another dish, I’d fire up the oven and re-roast them to keep them as crunchy as possible.
And now…I think its time for that recipe!
I’d love to hear your thoughts and questions, so feel free to leave a comment after the related posts show below or send me an email. Thanks for visiting. I appreciate you!
Roasted Asparagus, Carrots, and Zucchini
A quick roasting of asparagus, carrots and zucchini makes for a colorful and tasty veggie dish!
Ingredients
- 1 T avocado oil
- 2 garlic cloves, sliced
- 2-4 asparagus stalks, cut
- 2 medium carrots, cut
- 1 zucchini, cut
- 1 T fresh oregano
- 1 T Italian Herb Blend
Directions
- Step 1 Heat over to 425 degrees F.
- Step 2 Line baking sheet with parchment paper.
- Step 3 In a large bowl, mix together cut vegetables, minced garlic, avocado oil, oregano and Italian herbs.
- Step 4 Empty bowl onto parchment paper lined baking sheet. Spread into a single layer.
- Step 5 Bake for 20 minutes. If you prefer your vegetables to be softer, leave in for a few more minutes.
Learning about mindful, healthy food choices that keep your family healthy and free from disease.
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I believe we can change our lives and prevent or reverse disease by changing the way we eat. Sound like something you want to explore more? Then I will meet YOU in my kitchen!