Saturday, August 11, 2012

Veggin' Out

Having company? Don't know what to serve that is healthy, yet still crowd-pleasing? One of the easiest ways to satisfy guests without filling out their guts is a simply tray of roasted veggies! Whenever we have company over, we buy an assortment of veggies, and not just the usual carrots and potatoes (though those are fine too if that's what floats your boat), but the more unique ones such as turnip, jicama, etc. This way, when people are in love with your roasted veggies, and ask what they are, they are even impressed by your vast array of fibrous knowledge! And as usual, no sauce necessary- just some spices and herbs go a long way!

While there is no real method to my madness, here is a mock recipe for your roasted veggie tray, though feel free to make whatever adjustments you may feel fit,

You will need:
An assortment of veggies (choices include but are not limited to chopped squash, turnips, jicama, carrots, pearl onions, mushrooms of any variety, asparagus, zucchini, brussels sprouts, okra, eggplant, cauliflower, broccoli, etc.)
An assortment of spices and herbs (options include but are not limited to the simple salt and pepper, garlic and onion powder, paprika (regular or smoked), thyme, rosemary, etc.)
optional: a squeeze of lemon or lime juice, or any other subtle flavor-enhancer you'd like

To prepare, spray a baking tray with some non-stick spray, season your veggies, spread them on the tray, and bake at 375 until the veggies have softened to your liking. Simple as that!

Feelin' Frisky?: Make a few different trays- make one Indian-inspired and spice it up with some tumeric, cumin, coriander, etc.; make a Mexican-esque tray with some cumin, chili powder, garlic, and onion; make a simple herby-tray with just some fresh sprigs of rosemary and a squirt of lemon juice. There is no right or wrong! Pin It

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