Roasting Veggies and Sweet Potato Mash

Roasted carrots, peppers, and broccoli on rice

Roasted carrots, peppers, and broccoli on rice

I love the simplicity of roasting veggies. It’s a great way to clean out the fridge by just throwing in all of your left over veggies. If your vegetables are starting to get a bit soft it doesn’t even matter because the whole idea of roasting them is to make them soft and juicy. The best thing with roasting is that you have complete control over the flavor. Using different spices makes it a completely different dish and you can always add some lemon juice or honey to mix things up. Today I cleaned and chopped up some carrots, red peppers and broccoli, tossed them with a bit of olive oil, parsley, oregano, S&P, and covered the pan with aluminum foil (If you don’t want to waste tin foil you can let it dry after roasting and then fold it and reuse it next roast). I cut the veggies up small so it only took about 25 minutes for them to roast at 180 degrees C/ 350 degrees F. We served them over rice with a bit of butter and coconut aminos for sweetness.

While the veggies were roasting I put a couple sweet potatoes in the oven to roast as well. The sweet potatoes took about an hour to roast to our liking. Adding cinnamon to a warm sweet potato turns the healthy slow carb release meal into a dessert. Plus, the cinnamon helps to regulate blood sugar which helps to stop food cravings. Sweet potatoes are incredibly nutrient dense and roasting them in the oven only requires you to clean the outside, stab them with a fork a few times and wait. It’s definitely one of the easiest veggies to prepare. You can eat them with the skins on or off. Sometimes I roast a bunch of sweet potatoes at once and eat them throughout the week. They store well, especially if you mash them and store them in a mason jar.

Mashed sweet potato and cinnamon

Mashed sweet potato and cinnamon

For the rice we just used the white rice we had in the cupboard. My partner always adds a bit of coconut oil to the rice as it prevents it from sticking to the pot and also makes it taste a lot creamier. We made a bunch of rice so that we can store it in the fridge and have it with stir fry’s and roasts throughout the week. Roasts are definitely an easy way to get healthy whole food meals on the table and since you are basically only using a cutting board and 1 or 2 pans, clean up is quite minimal.

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