Roasted Vegetables
Life essential recipe: how to make roasted vegetables - well!
TIPS:
1. Used whole garlic rather than minced, and sprigs of herbs instead of minced or dried - else it burns;
2. Cut vegeteables into larger pieces so they have time to caramelise before the inside turns into overcooked soggy mush; and
3. Roast hardy root vegetables (like carrots, potatoes) separately from watery vegetables (like zucchini, eggplants). They just don't play nicely together in the oven!
See recipe notes for variations, including other vegetables, herbs etc. Use this recipe for any roast-able vegetables, but separate starchy/dense from watery vegetables.
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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
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Roasted Fall Vegetable Medley • VEGAN THANKSGIVING Recipe
[ OPEN FOR FULL RECIPE ] This oil free roasted vegetable medley is absolutely delicious and so good for you! It combined all of my favorite Fall veggies, including brussels sprouts, butternut squash, cranberries, and shallots. Let me know if you give it a try!
[ ROASTED FALL VEGETABLE MEDLEY]
2 Shallots, thinly sliced
1 Yellow Onion, diced
1 cup Celery, diced (around 5 stalks)
1 Gala Apple, diced
4 c Butternut Squash, cubed
1 lb bag Brussels Sprouts, cut in half
⅓ cup Dried Cranberries
⅓ cup Chopped Pecans
½ tablespoon Fresh Rosemary
1 teaspoon Dried Thyme
Black Pepper to taste
2 cups Veggie Broth
1. Chop all of your veggies. Preheat oven to 375F
2. In a medium to large pot, add around ⅓ cup of water and cook your onion, shallots, and celery over medium-low heat, until translucent
3. Add in the gala apple, cranberries, rosemary, thyme, and black pepper to taste and cook for another 5 minutes, or until the apples are tender
4. Add the butternut squash and brussel sprouts to the pot and mix well
5. Place a thin layer of vegetable broth in the base of a baking tray, then add in the vegetable medley from the pot
6. Pour the remaining vegetable broth on top of the vegetables, then sprinkle with chopped pecans
7. Bake at 375 for 45 min.
Notes:
* If you’d like your vegetables to be more crispy on the top layer, you can broil them on HIGH for 5 or so minutes afterwards, but carefully watch them so they do not burn!
* If you are watching your sodium intake, be sure to use a low sodium (or salt free) vegetable broth, or simply dilute your broth with water
* If you have any leftovers, this is great on top of some mixed greens as a salad :)
* This recipe is adapted from a Vegan Stuffing recipe, which you can find here:
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DELICIOUS OVEN ROASTED VEGETABLE MEDLEY! ❤️❤️❤️????
#foodie#foodies#vegetables lovers#home made#easy#yummy#quick
Hi friends, this is one of the simplest recipes for oven roasted vegetables! I used a medley of different coloured bell peppers, okra, eggplant and zucchini! But you can use whatever vegetables you like!
For the sauce, combine extra virgin olive oil, balsamic vinegar, minced garlic, fresh parsley and season with salt and pepper.
Enjoy!
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.
How To Saute Vegetables
A healthy way to cook vegetables is to saute them with a little olive oil for an aromatic dish – here's how to in this step-by-step video.
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