Anyone who knows me knows that when it comes to home cooking, I seek out (and develop recipes for) dishes that are healthy, delicious, and quick to prepare. When people find out that I cook, work out, and maintain a healthy social life in addition to running a business, they often ask me: “Where do you get all that time? I could never do that!”

A healthy diet and lifestyle is very important to me, so I’ve found many different ways to make sure that it has a place in my life, along with everything else I value – even when things get stressful. (Learn more about my tips and hacks for weekly meal planning, organization, and prep in this post.) One ideal I adhere to is ensuring that I eat well every day without spending too much time. For this, I invest no more than 30 minutes a day –that’s it. Last week, for example, I made Oven-Roasted Seasonal Vegetables.

Roasted vegetables fit all my requirements: nourishing, easy to make, and delicious! I get most of my vegetables fresh, when they’re in season, but I’ll occasionally buy frozen if certain seasonal varieties aren’t available. If I have the time, I’ll even freeze fresh vegetables for later use (just wash and chop before freezing). The advantage of this is that I don’t have to do a ton of prep when I want to roast vegetables – I just take out a handful of frozen veggies, throw them into the oven, and you’re good to go! Appliances like the Nicer Dicer mandoline make things go even faster. But even if I don’t use pre-chopped frozen veggies, it’s a quick dish to make. Enjoy!

Winter vegetables:

      

Click to enlarge and/or download seasonal produce calendar graphics.

Roasted Winter Vegetables

Rezept drucken
Rezept drucken
servings
Prep Time 10 minutes
Cook Time
Passive Time
ZUTATEN:
  • 1 beetroot
  • 200 g Hokkaido pumpkin
  • 200 g Brussels sprouts
  • 1 onion
  • 2 tbsp olive oil*
  • 4 sprig flat-leaf parsley
  • 2 tbsp walnuts
ANLEITUNG:
  1. Preheat oven to 175°C (top and bottom heat).
  2. Peel beetroot (use gloves to avoid staining hand). Wash pumpkins. Cut both into bite-sized pieces. Wash Brussels sprouts and remove stalk. Peel and quarter onion.
  3. Spread vegetables out over a baking tray lined with baking paper. Drizzle with olive oil. Bake in preheated oven for 45 minutes.
  4. Wash parsley, pat dry, and pluck leaves. Coarsely chop walnuts. Top roasted vegetables with parsely and walnuts.
 
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What’s your favorite way to make roasted veggies?

Enjoy! :-)


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