Roasted Veggies 🫑🥔🧄
Roasted Veggies - easy weekday meal 🥔 🧄
Here’s how to make it:
1. Preheat the oven to 400 degrees
2. Wash 5-6 baby potatoes and cut them into small-medium cubes. Transfer the potatoes to an oven safe baking dish. Drizzle some olive oil and add 1-1.5 tbsp seasonings of your choice. Mix well and bake for 15 minutes
3. Meanwhile, chop 1 red bell pepper, 1 green bell pepper, and 1 small red onion. Cut half a medium zucchini into semi-circles. Lastly, peel 4-5 garlic cloves
4. Once the potatoes have cooked for 15 minutes, take them out of the oven. Add the bell peppers, zucchini, onion, and garlic to the same baking dish with potatoes. Drizzle some more olive oil and add 1-1.5 tbsp of seasonings of your choice. Mix well and bake for another 15 minutes
5. Enjoy as it or with a dressing of your choice!
Note: I used baby Dutch yellow potatoes and they cooked perfectly in those 30 minutes. Depending on the potatoes you use, you might need less or more time. The garlic will be cooked but not fully roasted. If you prefer it to be fully roasted, feel free to add them at the beginning with the potatoes. The peppers and zucchini will also be cooked but still a bit crunchy. Add a little more cooking time if you’d like it softer.
I get asked all the time, 'are roasted vegetables healthy?' And my answer is always a resounding YES! I've been making Roasted Veggies for years, and not only are they incredibly delicious and versatile, but they're also a powerhouse of nutrition. It's one of my favorite ways to get a huge dose of vitamins, minerals, and fiber into my diet without even trying. One of the biggest reasons why roasted vegetables are so good for you is how they're cooked. Unlike deep-frying, which can add a lot of unhealthy fats, roasting uses minimal oil (I always opt for a good quality olive oil) and high heat to caramelize the natural sugars, bringing out an amazing depth of flavor. This method helps to preserve many of the heat-sensitive nutrients that might be lost in other cooking processes. Plus, that delicious crispy exterior? Pure magic! Let's talk about the specific veggies in my recipe and why they’re so beneficial. Potatoes, often unfairly demonized, are actually a fantastic source of complex carbohydrates, potassium, and Vitamin C – especially when you leave the skin on! Bell peppers are bursting with Vitamin C and powerful antioxidants, which are great for your immune system. Zucchini is super low in calories and high in water content, helping with hydration, plus it offers a good amount of Vitamin C and K. And those humble onions and garlic cloves? They’re not just for flavor; they're packed with compounds known for their anti-inflammatory and immune-boosting properties. Who knew eating something so tasty could also be so good for you? To make your Roasted Veggies even healthier, I have a few personal tips. Firstly, don't be shy with herbs and spices! Fresh rosemary, thyme, oregano, or a pinch of smoked paprika can add incredible flavor without relying on excessive salt. Secondly, try to avoid overcooking them. While I love a good char, too much cooking can sometimes diminish certain nutrient levels. Aim for tender-crisp. Lastly, feel free to experiment with other healthy oils like avocado oil, which has a higher smoke point. Another thing I love about roasted vegetables is their versatility. This recipe is just a starting point! I often add other nutrient-dense vegetables like broccoli florets, Brussels sprouts, carrots, or even chunks of sweet potato for an extra boost of vitamins and fiber. They're perfect for meal prepping too. I’ll make a big batch on Sunday, and then I have a healthy side dish ready for lunches or dinners throughout the week. They pair wonderfully with almost any protein – grilled chicken, baked fish, or even mixed into a grain bowl. So, next time you're wondering 'are roasted vegetables healthy?', rest assured that you’re making a fantastic choice for your body. They're a simple, delicious, and incredibly nutritious way to boost your vegetable intake. Give this recipe a try; your taste buds and your body will thank you!
