Roasted Vegetable Recipe
By Julianne Koritz
Roasting food requires just a pan and an oven. The oven can be a regular size oven or a toaster oven for a smaller meal. Remember the food is not covered but seasoned with as little as salt and pepper, or sprinkled with many spices. As a rule of thumb, roast (sliced or cubed) vegetables at 400 degrees (F) for 20-30 minutes. My favorite roasted vegetable is sweet potatoes.
Roasted Sweet Potatoes
Serves 2 (side dish)
Peel and cube one sweet potato and peel, slice one small onion. Put in small an oven proof pan, pour 2 tablespoon olive oil and toss to coat the vegetables. Sprinkle cardamon, salt and pepper. Put in oven and roast for 25 minutes, turning 10 minutes into the cooking time.
Fresh Roast Corn on the Cob
Leave corn in the husks and soak in a bucket or sink or water for ½ hours. In the meantime, start the oven or grill. Put the corn in the preheated oven or on the grill for 20 minutes. Serve with the husks just pulled back. Enjoy!
Julianne Koritz, a registered, licensed dietitian. She lives in North Carolina and is the creator and instructor for the Self-Healing Expressions course
The Healing Power of Food: The Energized Body Plan.
This course includes printable recipes.
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