National Nutrition Month: Spring into Roasting

Roasting vegetables is one of the easiest and healthiest ways to cook vegetables. Check out the list below prior to going grocery shopping. Buying in season is better for you and better for your wallet!

The following vegetables are just ripe for the roasting during the spring:

  • Artichokes
  • Asparagus
  • Beets
  • Broccoli
  • Collard Greens
  • Fennel
  • Green Beans
  • Snow Peas
  • Spinach
  • Swiss Chard

Now it’s time to roast those in-season vegetables! Preheat your oven to 400° F (adjust if you have a convection oven). While the oven is preheating, chop the vegetables into cubes. Try to make the cubes the same size to allow for even cooking. Then place the cubed vegetables on a cookie sheet. Line with tin foil to make for an easier clean up. Now drizzle your favorite kind of oil (mine is extra virgin olive oil) onto the vegetables. Feel free to add spices or herbs like  pepper, salt, thyme, basil, or rosemary at this time as well. Use tongs or a spatula to mix all the vegetables, oil, and spices together on the pan. Once the oven is preheated, place the vegetables into the oven. Roasting time with vary depending on the vegetable, with most vegetables taking 15-30 minutes.

Roasted vegetables can be eaten hot or cold. Eat them for dinner and save some for the following day’s lunch.

Share This Article!