Roast 'em! The Easiest Way to Cook Vegetables

Chopped and ready to roast! Photo by Angela Tague

When I talk to friends and family about eating healthier they always tell me it's too difficult--or they can't imagine eating salads daily.

Well, I certainly don't eat a pile of lettuce each day, and I'm a busy gal that puts in 50 or so hours a week at work, so I have to keep it simple. If I can do it, you can too!

When I want a hot, healthy side dish of vegetables I roast them.

Simply wash and chop the vegetables into bite-size chunks, toss them in a light drizzle of extra virgin olive oil and spread them on a baking sheet. I cook the vegetables in a hot 425 degree Fahrenheit oven for 8-15 minutes until they're softened with crisp, golden edges.

Here's a few of my favorite vegetables to roast:

• carrots, onions & potatoes
• bell peppers, summer squash, cherry tomatoes & mushrooms
• broccoli & cauliflower
• kale

How do you like to prepare vegetables when you're in a hurry?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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