My favorite way to eat vegetables is roasted. You may have noticed in my Weekly Dinner Menus I frequently have roasted broccoli and asparagus on the menu. I like to have them with meals during the week because they are a quick and easy way to add vegetables to a meal, especially when I might be short on time due to a busy schedule. I know most of you reading this blog can relate to being busy during the week.
On Monday night it dawned on me that not everyone knows how to roast vegetables. I thought a short post might be helpful. I am using broccoli as my demonstration, but know this same technique works for just about any vegetable.
Measure out 2 tablespoons of coconut oil. If it is cold at room temperature as shown below, them microwave for approximately one minute or until completely melted. Note: you can use olive oil too, but coconut oil is my favorite with green vegetables.
Place the broccoli on a baking sheet and pour the melted oil over it. Rub the broccoli around to ensure all pieces are coated with oil. Then sprinkle with sea salt. Bake for about 20-25 minutes. How long exactly depends on if you like crunchy or softer broccoli, but on average 25 minutes.
Below is the final product. Add this to a source of protein and you will have a balanced meal of protein, fat (coconut oil), and carbs (broccoli). Simple, quick and easy.
Again, I used broccoli for this demonstration, but you can roast most vegetables. Some of my favorite vegetables to roast are broccoli, asparagus, any type of squash, zucchini, and root vegetables (beets, carrots, parsnip, potatoes etc). Make it fun and play around by adding different spices and oils. If you find a combination you like, let us know on the blog. I love trying new recipes.
~Eat well, be well