Spruce up dull roasted vegetables by adding lots of color and flavor
I have to admit, I am not a huge carrot fan. I like them well enough, but, I don’t go out of my way to eat them regularly (I know deep in my soul this is probably a holdover from a long ago experiment with the Atkins diet, for shame!) They are a staple in my house though as a raw snack, usually with hummus and every so often they will be the steamed veggie of the night.
I don’t know about you, but, this long winter has been causing me some serious vegetable burnout, so I finally caved in and bought some of those colorful carrots I keep seeing in the food store. I know those colors provide some serious antioxidant powerhouse nutrition. I didn’t realize how gorgeous they would be as part of a meal! When I threw them in with a few other vegetables, I honestly felt like I was looking at a fruit salad. The only thing missing was a watermelon basket.
4 carrots, peeled and cut into ~ 1/2 inch slices (I used purple, orange and yellow)
2 large stalks of celery, cut into 1/2 inch slices
5 medium radishes, quartered
2 pearl onions
1-2 tsp coconut oil (smeared along bottom of roasting pan)
Salt and pepper to taste
1- Preheat oven to 375 degrees.
2- Chop all vegetables while oven is heating up.
3- Smear coconut oil along the bottom of roasting pan and add vegetables to pan
4- Shake the vegetables around in the pan until they are somewhat coated with coconut oil
5- Roast vegetables ~20-30 minutes, or until fork tender.
6- Sprinkle with salt and pepper. I like to use the Pink Himalayan salt for the big crystals and a little crunch.
This whole dish clocks in at less than 200 calories and a very respectable 9 grams of fiber! Not to mention over 250% of your RDA for Vitamin A. Your night vision will thank you.