Wednesday, February 17, 2016

No Mess Roasted Veggies

Veggies are a great food for cholesterol control. Try this recipe as a way to incorporate them into your meals.

You'll Need
  • 3 cups (1" chunks) peeled butternut squash
  • 1 cup cauliflower florets
  • 2 bell peppers (cut into 2" chunks)
  • 2 parsnips (sliced 1/2" thick)
  • 1 onion (cut into 1/2" wedges)
Directions
  • Line a large rimmed baking pan with nonstick foil (this will make cleanup almost effortless).
  • Place vegetables in pan and drizzle with 2 tablespoons olive oil, and sprinkle with 1/2 teaspoon each salt and black pepper.
  • Toss evenly.
  • Roast in a 450°F oven 30 minutes, stirring once, until lightly browned and tender.
  • Sprinkle with snipped chives and serve immediately, or refrigerate up to 3 days and use to make the following easy dinners.

To use as Main-dish Pasta
Toss roasted vegetables with cooked pasta, chopped fresh tomato, chopped basil, olive oil, minced garlic, and grated Parmesan cheese.

To use as Main-dish Antipasto
Arrange roasted vegetables on a lettuce-lined platter with sliced cheeses, canned olive oil-packed tuna, olives, and crusty bread.

To use as Soft Tacos
  • Heat canned chili-style beans with diced roasted vegetables and chopped cilantro.
  • Spoon on flour tortillas, and top with salsa and shredded cheese.
  • Fold and eat.

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