Photo: cc by Dinner Series, thanks!
If you’ve never tried this preparation of veggies, you’re going to be surprised how roasting brings out the natural sweetness!
BY THE MAGAZINE OF YOGA STAFF
Holiday headaches? Shopping, stress and a crazy schedule may bring on a pounding head, but so can the food we eat when we’re too busy to cook. Office parties, family get-togethers, and boxes of treats sitting at the edge of every desk can tip the balance from fun to eat to funky snack-food hangover in a tinsel town minute, especially if you aren’t getting good, basic food once a day.
If you’re overwhelmed, don’t fret, preheat your oven! With ten minutes of prep you can put a meal or two of high fiber, hearty nutrition on your table and in your lunch for the next day.
One of our favorite recipes for an easy, fast and healthy meal is roasted root vegetables. If you’ve never tried this preparation of veggies, you’re going to be surprised how roasting brings out the natural sweetness!
Flexible, yummy, easy
No need for haute cuisine technique or precision measuring, this recipe adapts to the moment: what’s fresh at the grocery store, what you happen to have in your pantry, how many people you’re cooking for, and what your taste dictates.
Use any combination of types of root vegetables that inspire you. Add garlic, or herbs, or don’t. Cut them into 1-inch bite-sized morsels, or make larger chunky wedges.
Once done, combine with cooked brown rice and a simply steamed green vegetable, and you’ve got a delicious and warmly satisfying meal to get you grounded amid the holiday madness.
Roasted Root Vegetables
Variety of root vegetables, such as
- yams or sweet potatoes
- celery root
- whole crimini mushrooms (not a root, but a nice addition!)
Whole garlic cloves (optional)
Rosemary, thyme, or other favorite herbs (optional)
Salt and pepper
1. Preheat oven to 400º.
2. Choose, rinse and peel a variety of vegetables, as many or as few as you’d like. Chop them into roughly uniformly sized pieces. 1-inch pieces or large wedges both make nice presentations. The important part is to make all the vegetables approximately the same size so they’ll be done at the same time.
3. Toss the vegetables (and garlic cloves, if using) in a light coating of olive oil. Add salt, freshly ground pepper and any herbs you might be using.
4. Spread the vegetables out in a single layer in a baking dish or on a baking sheet (with sides).
5. Put in the oven and patiently await the amazing aroma about to waft from your kitchen. Roast, stirring every 15 minutes, until nicely caramelized and tender. This can be anywhere from a total of 45 minutes to as much as 75, depending on the size of your vegetables and how tender and browned you like them.
6. Enjoy your roots hot out of the oven or at room temperature.
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© 2011, The Magazine of Yoga, LLC.