It’s this easy to make delicious roasted veggies
I challenge you to eat more veggies.
Something that recently inspired me is this research based article that studied plant-based diets in relation to the risk and severity of COVID-19. I found this article interesting because it places empowerment back into our hands showing we have control over our diet— we are what we eat. Please note: I am not prescribing anything to prevent or cure the virus. Stick to the medical professionals for that.
For this reason, I challenge you to eat more variety of plants! What an awesome time to be thinking about this because fall veggies are so fun to eat. And, what’s the best way to eat fall produce? Soups, stews, and roasting them in the oven.
Check out how easy it is to roast veggies…
Preheat oven to 375.
Chop veggies.
Place on a baking pan. Pro-tip: line it with parchment paper if you don’t want to clean it after.
Douse in olive oil, salt, pepper, garlic powder, any other spices or seasonings you’re feeling.
Bake for about 30 minutes. Please note: if you are not sure how long veggies will take to bake, do a quick Google search to find it. Broccoli, cauliflower, brussel sprouts and peppers take about the same time (30ish minutes). Potatoes and squash take about the same time (40ish minutes). Keep this in mind!
Put on a timer and go do something else that’s not in the kitchen, cause making dinner in the oven allows you to do that.
Enjoy your roasted veggies with pasta, rice and beans, in a pita, with high quality fish or meat, on their own, tomorrow in a salad, etc.
