Vegetable Medley Recipe • Quick, Healthy and Delicious! - Episode #32
Bonjour my friends! In this episode I'll show you how to make my Vegetable Medley recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
Roasted Vegetable Recipe - How To Roast Vegetables In A Cast Iron Pan - Healthy Weight Loss Recipes
roasted vegetable is a healthy vegetable salad recipe for weight loss. Healthy, tasty, and easy to make on a cast iron pan or tawa with just 1 tbsp coconut oil.
ingredients:
1 tbsp coconut oil
1/2 of a medium brocolli
2 baby corns
6 cloves of garlic
1 medium carrot
10-15 shallots/small button onions
1/2 of a medium sweet potato
1 whole capsicum
salt to taste
Curry leaves (you can use any herb of your choice like parsely, thyme, rosemary, coriander leaves etc)
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1 tsp red chilli flakes
1/2 tsp blackpepper
1/3 tsp roasted jeera/cumin
1/3 tsp amchur/dry mango powder
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A bowl of this is a filling meal with healthy carbs from the sweet potato.
You can also serve this with whole wheat roti or rice of your choice.
Make sure your cast iron is well seasoned.
Using Iron cookware helps in iron absorption
RESEARCH:
Cast Iron and Iron Absorption:
Thyroid And Iron:
How to season cast iron pan:
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Note:
Those suffering from hypothyroidism can avoid consumption of raw cruciferous vegetables such as cabbage, Brussels sprouts, broccoli, cauliflower, mustard greens, kale, and turnip. However, the goitrogenic potential of a plant or food depends upon the amount of active goitrogen present in it. Various procedures like soaking, washing, boiling and cooking can help in reducing the goitrogenic potency of these foods.
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(Rs: 3713)
My big cast iron pan:
(Rs: 2549)
My small cast iron pan:
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Hi I am Nisa Homey, Skinny Recipes is my youtube channel where I share healthy recipes for weight loss and weight management with easily available ingredients. The recipes are healthy, easy to make, and nutrient dense. Join me and change your lifestyle with my recipes, new videos every Tuesday, Thursday, & Saturday
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DISCLAIMER: This is not a sponsored video and the products was bought with my own money.
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Copyright (c): nisahomey.com, this recipe is developed and first published on Feb 8, 2018 by Nisa Homey
Thanks for watching and don’t forget to LIKE, SHARE & COMMENT!!
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Nisa
DISCLAIMER:
Do not have this drink if you are allergic to any of the ingredients or have any kidney disease or on a blood thinning medication.
Pregnant and lactating women should consult their health practitioner before trying out natural home remedies or any remedies in this channel.
Those with celiac disease should avoid gluten (wheat, barley, oats, rye etc along with processed foods like cakes, biscuits, cookies etc made with the mentioned grains).
This video is only intended for an informational purpose.Readers are subjected to use this information on their own risk.This channel doesn’t take any responsibility for any harm, side-effects, illness or any health or skin care problems caused due to the use of our content or anything related to this..
The content is offered on an informational basis only, and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the guidance of a qualified health provider before making any adjustment to a medication or treatment you are currently using, and/or starting any new medication or treatment. All recommendations are “generally informational” and not specifically applicable to any individual’s medical problems, concerns and/or needs.
All the content published on this channel is my own creative work and is protected under copyright law.
©Nisa Homey ALL RIGHTS RESERVED
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How to make Roasted Mediterranean Vegetables
Today I'll be showing you how to make Roasted Mediterranean Vegetables!
Very simple to make and healthy too!
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or for this recipe
The ingredients needed to cook today's recipe are:
12 Cherry Tomatoes
3 Peppers (Red, Yellow and Green)
2 Courgettes
2 Red Onions
2 Garlic Cloves
30ml Olive Oil
1tsp of Basil
Black Pepper
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ROASTED VEGETABLES | easy oven roasted recipe
Roasted vegetables are perfect for the holidays. This easy oven-roasted recipe is also perfect for meal prep and simple enough to make on a busy weeknight. This is a basic cooking technique every healthy home cook should have in their back pocket. Let me show you how!
Try adding roasted vegetables to your weekend meal prep so you have them on hand to add to salads, veggie bowls, omelets, and quesadillas.
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TIMESTAMPS:
0:00 Intro
0:15 Tips + Tricks
0:37 Getting Started
0:42 Which Vegetables To Make
1:33 Preparing Veggies
3:10 Seasoning The Veggies
3:49 Prepping The Veggies + Sheet Pan's
4:55 Roast Em' Up
5:39 Meal Prep Storage
6:14 Bloopers
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ROASTED VEGETABLES | easy oven-roasted vegetable recipe
3 cups broccoli florets
3 cups cauliflower florets
1 bunch radishes halved or quartered depending on size (about 1 cup)
4-5 carrots peeled and cut into bite-sized chunks (about 2 cups)
1 red onion cut into chunky pieces* (about 2 cups)
1-2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
INSTRUCTIONS
Preheat oven to 425 degrees F. Lightly coat two rimmed baking sheets with olive oil or cooking spray. Place broccoli, cauliflower, radishes, carrots and onion in a large bowl.
Season with olive oil, salt, pepper, and garlic powder. Gently toss everything together.
Divide evenly amongst rimmed baking sheets. You don’t want to crowd the veggies or they will steam.
Roast for 25-30 minutes, flipping the veggies halfway through. Serve and enjoy!
roasted vegetables on a sheet pan
NOTES
I like to cut each half of the onion into thirds and then slice across.
It’s important that all of the veggies are cut into fairly uniform pieces so they cook at the same time.
Flipping the veggie halfway through is optional. If you feel lazy, you can skip it. But if you want caramelization on both sides of the veggies, be sure to flip!
Ultimately, you need to use 10-12 cups of veggies – the exact mix doesn’t matter.
NUTRITIONAL ANALYSIS
Serving: 1serving | Calories: 78kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 454mg | Potassium: 504mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7080IU | Vitamin C: 71mg | Calcium: 56mg | Iron: 1mg
Disclaimer: product links may include affiliate links.
#roastedvegetables #ovenroastedvegetables #roastedvegetablesrecipe
How to Make: Roasted Vegetable Medley
You can use your choice of vegetables, optional
In this video i used;
Whole frozen green beans
Cut 1-1/2 inch carrots
Pearl onions
Zucchini
Yellow squash
Small cut corn
Whirl oil or butter 1/2 stick melted
Fresh dill and chives
Garlic and onion powder
Vegetable seasonings or perfect pinch seasoning
1/4 cup of chicken or vegetable stock or water
**All seasonings generously used, and are based on how much vegetables used.
Slow oven roast, covered cooked @ 325 degrees. Remove covering last 15 mins of cooking.
Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
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Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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