Roasted Winter Veggies

Posted on by sorellasenzaglutine

Roasted Winter Veggies | Garlic, My SoulIt’s the start of 2014 and I, like many others, have tried to recommit myself to healthier habits for the new year.  One of these healthier habits is that I am trying to incorporate is to be mindful of what I am consuming.  I recently read Michael Pollan’s Food Rules and the main idea throughout the book is, “Eat food.  Not too much.  Mostly plants.”  In pursuit of this last bit, I threw together some roasted winter vegetables that I could eat throughout my busy work week to be sure that I was eating real nourishing food.

First, I cut up a butternut squash, by cutting at the neck, then peeling the bulb and neck.  After I scooped out the seeds from the halved bulb I cubed the squash.  I cut a golden onion into wedges and tossed both the squash and onion with olive oil, salt, and pepper.

Then I prepped the beets for baking in order to easily remove their skin.  I cut off the greens and wrapped them in tin foil.  Then I baked everything for 35 minutes at 400 degrees.

While everything else was in the oven I wilted some kale and arugula in a wok on the stove.

When you take the cooked beets out of the oven you can remove the skin by simply pressing it off.  I used a paper towel to buffer the heat and to pull off the skin for easy clean up.  I then cubed the beets and put them in a large bowl with the squash, onions, kale, and arugula.

Roasted Winter Veggies | Garlic, My Soul

I ate the roasted winter veggies throughout the week with a variety of toppings including cajun seasoning.  Overall, these roasted veggies are versatile and can be eaten both heated as well as cold.

Roasted Winter Veggies | Garlic, My Soul

What is your favorite winter vegetable combination?


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