In season now: Roasted Vegetables
One of the goals that I am working on this year is to lose weight and stay healthy. While reading the Women’s Day magazine, I came across and article on cooking healthy vegetables. Roasting veggies brings out their flavors. Cut into uniform size, and then toss with enough oil to lightly coat: sprinkle with salt, pepper and herbs. Roast at 425 degrees until tender. Delicate veggies, like asparagus, should roast about 20 minutes, while potatoes need about 45 minutes. For a delicious medley, mix and match to find your favorite blend.
Here are some ideas of what you might use:
Vegetables: Sweet potatoes, red potatoes, asparagus, butternut squash, yellow squash, and zucchini , cabbage, carrots, tomatoes, brocklie & etc.
Onion: Yellow onions, red onions, shallots, pearl onions, leeks
Seasoning: Rosemary, garlic, thyme, sage, marjoram, oregano, chipolte, chile pepper or you own favorite mix of herbs.
I have never done this before because I am a fan of steaming. But last night I tried the roasted veggies. They were a pleasant surprise. In the crock pot, I cooked some chicken thighs that I sprinkled with Lipton’s onion mushroom soup mix powder. I added ½ cup of water, with one TBL. Worchester sauce mixed in, to the pot. Whalla! An easy low carb dinner.
As a side note: Last Monday, at HEB, I found chicken thighs marked down to $ 2.50 for an 8 lb. bag. They had eight bags and I purchased every one of them. I took four of the bags over to a friends house and helped her put them in freezer bags. Then I went home and put up the other four bags. It’s a bit of work, but I won’t have to buy chicken for a good while. It’s amazing how much money you can save, if you just look.