I haven’t talked about roasted vegetables recently, but that doesn’t mean they’re far from my mind. Uh-uh.
As any dieter knows, the only food we don’t have to eat in moderation is vegetables. In fact, we’re encouraged to eat those veggies the way we used to eat chips, mmm, and cookies, yum, and ice cream, delish!, and…but, ahem, I digress.
Back to vegetables. I have many new readers to the blog, and I thought it would be helpful to re-visit roasted vegetables because they provide a really good solution to that never-ending diet question:
How will I gorge on vegetables today?
Q: I want to eat a healthy diet/lose some weight/keep those pounds off. I know I have to eat lots of vegetables. But how do I get beyond raw carrots, steamed broccoli and salad, salad, and more salad?
A: Have a wide variety of vegetable dishes at your fingertips.
Unfortunately, this is easier said than done. I don’t know about you, but I didn’t grow up learning how to be innovative with vegetables. In fact, they were generally just a humble afterthought, plopped down next to the good stuff—meat and potatoes—and followed by the highlight of our family dinner—dessert.
That autumn thing is happening again. Every once in a while we have a day with a chilly breeze, and the nights are always cool. It’s no longer light until 9:00 or 10:00 o’clock in the evening. And the vegetable stores are outfitted with pumpkins, squashes, and gourds. When it comes to dieting, this is my season for hearty soups (see So Very Vegetable Soup) and roasted veggies.
Now, the thing about making a roasted vegetable dish is that what goes into it depends on what you like and what you have in the refrigerator. Just about any hardy vegetable (does not fall to pieces) will do. And the nice thing? This dish doesn’t use exotic, elegant, expensive vegetables. Nope, if you’re thinking “humble,” “cheap,” and “peasant fodder,” then you’re in the right mind-set.