Roasting Vegetables

Posted on September 17 by
in Blog
One of the simplest cooking techniques to bring out the best qualities of vegetables is roasting. It’s a practically foolproof way to get dinner on the table without much hassle and to make vegetables the main event on the plate.
 
Let these general roasting guidelines inspire you to try something new this month.
 
Preheat the oven to 425 degrees Farenheit. A “hot” oven will help caramelize the natural sugars in the vegetables.
 
Chop or break vegetables into uniform bite-sized chunks or roast the vegetable whole. Smaller pieces cook faster and crisp better.
 
For easy cleanup, put a piece of parchment paper on a shallow baking pan or cookie sheet. Space the vegetables out for even cooking.
 
Either drizzle the veggies with a scant amount of extra virgin olive oil or measure the oil into a resealable plastic bag or a bowl. Add the veggies and toss to coat. The oil is meant to be a sticking medium for seasoning and should be used sparingly.
 
Season the vegetables. If plain salt and pepper are too boring, try adding curry mixes, Aleppo pepper, taco seasoning, etc..
 
Roast until soft or slightly browned/crisped on edges.
 
Not all vegetables roast at the same pace. For example, beets will take longer than cauliflower, which will take longer than broccoli.
Experiment!
 
In addition to dabbling with different herbs and spices, try different presentations. Toss a mix of roasted veggies in with your favorite low carb pasta; make tacos with all the trimmings; put the vegetables in a light wrap with a creamy goat cheese; or toss them with kale or arugula for a warm salad.
Roasted-vegetables-720x405
 
 

Roasted Beet Hummus Recipe

Posted on September 10 by
in Blog
 
Add roasted beets to hummus for a bright and colorful dip that will entice kids and adults alike to eat their veggies. Serve with baby carrots, radishes or cucumber or bell pepper slices.
 
Ingredients
 
15-ounce can chickpeas, drained and rinsed
½ cup chopped roasted beets
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon pepper
 
Directions
 
Combine chickpeas, beets, olive oil, lemon juice, salt and pepper in a food processor. Cover and process until smooth, scraping down sides as needed.
 
Nutrition Information
Serving size: 2 tablespoons
Serves 14
Calories: 52; Total Fat: 4g; Sodium: 80mg; Total Carbohydrate: 3g; Dietary Fiber: 1g; Protein: 1g.
Roasted Beet Hummus

Benefits of Avocado....

Posted on September 03 by
in Blog

Avoid: Keto Nut Granola in the Strawberry Flavor

Posted on August 31 by
in Blog

In a recent post, I shared a new keto nut granola that I liked in flavors cinnamon, blueberry and chocolate. I saw a new flavor, strawberry. Right before I purchased it, something told me to read the ingredient list. I was surprised that the strawberry flavor has TWO artificial sweeteners that the other flavors do not. LESSON: always read ingredient lists! I was disappointed to see this and baffled as to why they would ruin an other wise healthy product.

 

 

 

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