Now that we all all cooking more at home, it’s a great time to learn a few simple culinary (it’s cooking!) methods.
With a plant-based way of eating, we do eat a lot of vegetables. With this in mind, it’s important to know several different simple culinary skills to prepare vegetables, such as roasting, steaming, sautéing, and raw.
One of my favorite ways to cook veggies is roasting. With this method of roasting, we cook the veggies spread out “distancing” in the oven to brown the outside, while keeping the center a little soft. We can roast all kinds of veggies which gives us a nice variety of tastes, textures, and colors. – Melanie Albert
Visit our new Experience Nutrition YouTube Channel for the video of the Roasted Veggie Bowl Recipe.
Thank You Farmers and Farmers Markets
Today’s roasted veggies were created with produce from local farmers: The Farm at South Mountain in Phoenix, and Blue Sky Organic Farms, Litchfield Park, Arizona. All of the veggies were in CSA’s (Community Support Agriculture) offered by the farms during our Coronavirus stay-at-home.
In Arizona, we are so fortunate that our farmers and farmers’ markets are considered essential grocery stores. Thus, we still have the opportunity to purchase beautiful food from our farmers, and they can continue to harvest and sell to our community. Thank you!
The Farm at South Mountain, Phoenix, Arizona, April 2020
Farm-to-Table Spring Roasted Veggie Bowl
Enjoy this tasty roasted veggie culinary method and create a bowl with brown rice and beans for a perfect lunch. Use this recipe as a guide to roast crispy on the outside and soft on the inside veggies. Choose a few of your favorite vegetables from your local farmers that are right in your kitchen and enjoy roasting beautiful, tasty veggies at home.
Roasted Veggie Bowl: The Veggies, Olive Oil, Sea Salt
SIMPLE INGREDIENTS
- Blue Sky Organic Farms
- 1 fennel, root sliced
- 1 spring green garlic, sliced
- 1 leek, chopped
- 3-4 celery stalks, sliced
- 3-4 cauliflower florets
- 3-4 broccoli florets
- The Farm at South Mountain
- 2 beets (golden and red), sliced
- 1 radish (breakfast), sliced
- 1 turnip ( scarlet) sliced
- Grocery Store / My Pantry
- 1 sweet potato, sliced
- 2-3 TBSP organic extra virgin olive oil
- Pinch sea salt
- Extras
- Plating: Brown rice, beans
- Garnish: Edible flowers
SIMPLE STEPS
- Pre-heat oven to 425 degrees Fahrenheit.
- Chop all veggies into equal-sized pieces.
- One-by-one, place veggies in a bowl.
- Coat veggies with olive oil and sea salt.
Chopped veggies ready to be coated with olive oil and a pinch of sea salt.
- Place veggies flat side down on unbleached, natural parchment-paper- lined flat sheet pan.
Veggies “social distancing” on the parchment-lined sheet pans.
- Cook for 12 minutes.
- Flip.
- Cook another 12-15 minutes.
Roasted veggies. Ready to be mindfully plated.
- Enjoy as a veggie bowl.
TOP 5 TIPS TO ROAST VEGGIES PERFECTLY EVERY TIME
- Coat the chopped veggies thoroughly with oil.
- When placing on unbleached parchment paper, be sure the veggies do not touch each other.
- When placing veggies on parchment paper, place flat side down, so the side of the vegetable can brown.
- Flip veggies about half-way through the cooking process.
- Pay attention to veggies while they are cooking, as they cook at different speeds. More dense vegetables (like beets and sweet potatoes) take longer to cook than water-rich veggies, like onions.
If you are enjoying our Experience Nutrition Blog, with simple plant-based recipes and lifestyle tips, please subscribe to the Blog, our www.facebook.com/ExperienceNutritionAZ , and new YouTube Channel.
By Melanie Albert, Plant-Based Cooking Leader, Founder & CEO, Experience Nutrition in Phoenix, Arizona. Award-winning cookbook author, speaker, corporate wellness, team building, retreat leader, and caterer.