V is for Vegetables
Hi everyone!
Here is the link for this month's podcast:
As discussed we have a recipes about taking frozen vegetables and turning them into roasted vegetables. Plus some sauces to add to this!
- Spray baking sheet with cooking spray, thoroughly.
- Spread out frozen vegetables on tray.
- Before pre-heating the oven, put the tray of frozen vegetables in the oven.
- Begin preheat to 400°F. As it preheats the vegetables defrost and begin cooking.
- Once oven is at 400°F, let vegetables cook for 20 minutes.
- If adding any sauces or spices, add and mix up vegetables on tray and cook for another 3 - 5 minutes.
Balsamic Glaze Sauce:
1 TBSP of olive oil
2 TBSP of Balsamic Syrup (reduced balsamic vinegar)
1 TBSP of Honey
Mix these three ingredients together and toss roasted vegetables in and you are good to go.
Now for the balsamic syrup. This is a product you can buy and it will be right near the other balsamic vinegar. You can make your own balsamic syrup or reduced balsamic vinegar by cooking 1/2 cup of balsamic vinegar until it boils up and then let it cool until sticky and syrup-y.
Another sauce is really simple garlic and butter.
1-2 (or really however much for garlic-y you want it) cloves of garlic, chopped
2 TBSP of butter
In a pan melt butter and add chopped garlic. Heat until you can smell the garlic. Add on top of roasted vegetables. Done, that is literally it.
And for some dips for cold cut veggies. It is really just as easy as we said in the podcast.
Have one serving size container or one cup of plain Greek yogurt or cottage cheese. Add in a couple teaspoons of either dry ranch seasoning or french onion soup dry mix. Mix it together and BAM instant, delicious fresh vegetable dip.
Here are the links to those good nutrition focused websites I was talking about.
These are great, science-based nutrition tools.
https://www.eatright.org/
https://www.nhlbi.nih.gov/health/educational/wecan/tools-resources/nutrition.htm
Thanks for tuning in! Stay up Beet!
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