Any non-starchy veggie you can dream up is wonderful roasted in the oven with healthy fats and seasonings. Roast up just one of your favorites or pile in several together in the same roasting tray. The amount of fat you’ll use will determine whether you’ll want to keep your veggies in FP mode or slide into S territory. We like to use ample fat and seasonings with our roasted veggies for family dinners to make sure the whole family enjoys them and that our children develop a taste for all sorts of health promoting veggies. But sometimes we do keep it light and simply spray the veggies with coconut oil for FP or just use a teaspoon of fat per serving to stay in FP. This recipe is found in the “Sides” section of our Trim Healthy Mama Cookbook.
Roasted Non-Starchies
Description
Any non-starchy veggie you can dream up is wonderful roasted in the oven with healthy fats and seasonings. Roast up just one of your favorites or pile in several together in the same roasting tray. The amount of fat you’ll use will determine whether you’ll want to keep your veggies in FP mode or slide into S territory. We like to use ample fat and seasonings with our roasted veggies for family dinners to make sure the whole family enjoys them and that our children develop a taste for all sorts of health promoting veggies. But sometimes we do keep it light and simply spray the veggies with coconut oil for FP or just use a teaspoon of fat per serving to stay in FP. This recipe is found in the "Sides" section of our Trim Healthy Mama Cookbook.
1 Serving
Ingredients
For the Veggies
For Flavoring
Instructions
- Preheat the oven to 375°F.
- Place the veggies on a large baking sheet (or sheets), add the butter or coconut oil and seasonings of choice. Mix well with your hands or with a spoon so all the veggies are well seasoned.
- Bake for 20 to 40 minutes, depending on how small your veggies are cut. You can broil at the end for a few minutes for extra crispiness, but be careful not to burn the tops of the veggies.
Note
From page 227 of the Trim Healthy Mama Cookbook:
"This method works for so many veggies, but just to name a few: asparagus , broccoli, Brussels sprouts, cabbage steaks (thick wedges of cabbage) , zucchini and yellow squash, radishes (cut the bigger ones in halves), mushrooms , cauliflower, eggplant (cut into rounds) , whole okra pods… mmmm, one of our favorites (bake until very crispy), turnips (cut them small – unlike radishes which lose their bite when cooked, turnips keep a peppery bite that some people love and others don’t), onions (better used in smaller amounts to enhance flavor of other veggies rather than roasting a whole onion for one serving)."
