It’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.
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.
What is your favorite winter vegetable combination?