R emember your parents asking you to “eat your vegetables” as a kid? It is no secret that vegetables tend to be the most wholesome part of any meal contributing the maximum amount of nutrients without adding a high amount of carbs, calories or fats into the mix.
There are a lot of vegetables that you can choose from. Each of these vegetables has different nutritional value and they bring with them a unique taste and texture.
Vegetables can be consumed in a lot of ways. From eating raw vegetables in salads to eating cooked vegetables as part of your main course, you cannot exclude vegetables from your diet.
There are several vegetables that can replace crispy bread and other food that has higher calorific value by introducing roasted vegetables recipes in your diet. These are tasty, crunchy alternatives to the calorie-filled conventional alternatives that you have been consuming.
Roasted Vegetables Recipes
- Roasted Cauliflower
- Roasted Mixed Vegetables
- Roasted Yam and Kale Salad
This is a juicy and crispy dish that is suitable for all ages. Your kids will love snacking on this healthy alternative instead of chips and biscuits due to its texture and subtle taste. Roasted cauliflower’s taste closely resembles that of baked potatoes and you can always experiment with spices to make this recipe even more interesting.
- Two tablespoons of minced garlic
- Three tablespoons of olive oil
- One large head of cauliflower that has been separated from its stock
- One-third cup of grated Parmesan cheese
- Salt and black pepper to taste
- One tablespoon of freshly chopped parsley
Method To Prepare:
- Preheat the oven to 450 degrees F.
- Then, grease a large casserole dish.
- Place the olive oil and garlic in a large resealable bag and add the cauliflower after it has been cut into florets.
- Shake them together to mix.
- Pour into a prepared casserole dish and season it with salt and pepper.
- Bake this mixture for twenty-five minutes, stirring it halfway through.
- Top it with Parmesan cheese and parsley, and broil for three to five minutes, until it turns golden brown.
Roasted Mixed Vegetables
The best part about this roasted vegetables recipe is that it can be customized to include the vegetables you want to have and can be tweaked in various ways to suit your taste. The main benefit of having mixed vegetables is that you can gain a variety of nutrients due to this.
- One small, cubed butternut squash
- Two seeded red bell peppers
- One peeled sweet potato
- Three Yukon Gold potatoes
- One quartered red onion
- One tablespoon chopped fresh thyme
- Two tablespoons of chopped fresh rosemary
- A quarter cup of olive oil
- Two tablespoons of balsamic vinegar salt and freshly ground black pepper
Method To Prepare:
- Preheat oven to 475 degrees F.
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes once these ingredients are diced.
- Separate the red onion quarters into small pieces and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.
- Toss this mixture with the vegetables until they are coated. Spread them evenly on a large roasting pan.
- Roast for thirty to forty minutes in the preheated oven. Make sure to stir it every ten minutes, or until vegetables are cooked through and browned.
Roasted Yam and Kale Salad
The benefits of having Yam and Kale are many. Kale contains fiber, antioxidants and is rich in calcium and vitamin K. Yam is a great source of potassium, manganese, copper, and antioxidants, not to forget it provides a rich taste to the dish.
- Two jewel yams that have been cut into cubes
- two tablespoons of olive oil
- salt and freshly ground black pepper to taste
- One tablespoon olive oil
- One sliced onion
- Three cloves of minced garlic
- One bunch of kale
- Two tablespoons of red wine vinegar
- One teaspoon chopped fresh thyme
Method To Prepare:
- Preheat an oven to 400 degrees F.
- Take a bowl and toss the yams with tablespoons of olive oil.
- Season it to taste with salt and pepper and arrange all of the pieces evenly onto a baking sheet.
Bake them in the preheated oven until the yams are tender. This should take about twenty to thirty minutes.
- Cool to room temperature in the refrigerator.
- Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Cook and stir the onion and garlic in the skillet until the onion has caramelized to a golden brown.
- Stir in the kale and cook it until it is wilted and tender.
- Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
- Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl.
- Season to taste with salt and pepper, and gently stir the ingredients to combine.
Roasted vegetables recipes will change your opinion about eating boring vegetables and will get you excited to try vegetables in different recipes. This will boost your immune system and nourish your body with the required nutrients.
Go ahead and try roasted vegetables recipes for yourself!