Roasted Veggies (Healthy) Recipe

While it has always been a continuous query whether it’s better to eat vegetables raw or cooked, experts would always reply with “eat more vegetables”. Vegetables are a good source of fiber, vitamins, minerals, and antioxidants making them a vital part of a healthy and balanced diet. While it is a fact that cooking vegetables may result in nutrient loss, it can also increase the bioavailability of certain nutrients like lycopene in tomatoes or carotenoids in carrots. A delicious way to cook vegetables is by roasting them. It imparts a delectable smoky flavor and aroma to the vegetables. It is also absolutely easy to prepare.

In this roasted veggies recipe, a variety of vegetables are marinated in a balsamic vinegar-based marinade. The tougher vegetables are roasted first for 20 minutes, followed by those that cook quicker. The result is an absolutely delicious and healthy roasted vegetable dish, which you can pair with any of your favorite main dishes or simply with steamed rice.

Ingredients:

• 4 yellow baby patty pan squash
• 3 Brussels sprouts
• 6 pearl onions, peeled
• 200 grams of kipfler potatoes
• 170 grams of baby carrots, peeled
• ¼ cup of olive oil
• ¼ cup of balsamic vinegar
• ½ tsp salt
• ¼ tsp black pepper powder
• 170 grams of white button mushrooms
• 140 grams green beans, ends removed
• 170 grams of cherry tomatoes
• ¼ tsp salt

Instructions:

This recipe takes about 60 minutes to make. The vegetables need to marinate for a total of 90 minutes. Serves 4 to 6.

Preheat the oven to 400ºF.
Remove the stems of the squash, then cut them into quarters.
Cut the Brussels sprouts in half, lengthwise.
Remove the core of the pearl onions.
Place all the vegetables in a large bowl.
In a liquid measuring cup, prepare the marinade.
Whisk together olive oil, balsamic vinegar, salt, and pepper.
Pour the marinade into the bowl of veggies.
Toss well, then cover the bowl with a plastic wrap.
Let the veggies marinate for 1 hour.
Cover a baking dish with aluminum foil.
Transfer the veggies along with half of the marinade to the baking dish.
Use another sheet of aluminum foil to cover the baking dish and seal the edges well.
Cook in the preheated oven for 20 minutes.
Meanwhile, prepare the rest of the veggies.
Place mushrooms, green beans, and cherry tomatoes in the bowl of the remaining marinade.
Toss well, then cover the bowl with a plastic wrap.
Marinate for 25 to 30 minutes.
Carefully remove the aluminum foil cover from the baking dish.
Add the remaining vegetables and the rest of the marinade on top.
Sprinkle salt on top of the veggies, then reseal the aluminum foil.
Return to the oven and bake for another 20 minutes.
Immediately take the baking dish out from the oven, then take caution in unwrapping the foil, as steam will come out.
Transfer the roasted veggies to a serving plate or bowl.

Ideas And Tips:

You can also use zucchini, butternut squash, sweet potatoes, snap peas, bell peppers, asparagus, broccoli, cauliflower, artichoke hearts, beets, celery stalks, baby corn or long beans,

You can also add herbs to the marinade like oregano, thyme, rosemary or garlic.

images – https://www.youtube.com/watch?v=-Cz-F75tQPM