Heart-Healthy Roasted Vegetables and Fruits
Keys:
Yield: 1 servings
Ingredients:
All potatoes, whole
All peppers, halved and seeded
All onions, whole or peeled and sliced
Carrots, whole
Celery, whole
All squash, hard or soft-skinned
Radishes
Turnips
Rutabagas, peeled
Asparagus
Broccoli
Cauliflower
Corn, in the husk
Eggplant, whole or sliced
Garlic, whole (cut off tops after roasting to spread
on crackers or bread) Leeks
Green Onions
Mushrooms, whole
All apples
All stone fruits, ripe, stones removed
Pears
Tomatoes, whole or sliced thick
Method:
Experiment and have fun! At 400 degrees for 1 - 1 1/2 hours, they won't
be very pretty, but they will be intensely flavorful, delicious and
nutritious! After cooking, just use your good common sense and simply
prep and discard large seeds, stems or ends and prep the roasted
vegetables into slices, chunks or pieces. Arrange on a platter or plate.
It's nearly sodium free, virtually fat-free and has absolutely no
cholesterol. Season with fresh or dried herbs and enjoy this unique
taste experience.
NOTES : A unique and amazingly simple way to enjoy eating more fresh
fruits and vegetables. Nearly all vegetables and many fruits can be
roasted in the oven "dry" without any moisture in a pre-heated oven at
400 degrees for 1 to 1 1/2 hours or until the vegetable or fruit can be
pierced easily wit a knife or fork. This roasting method reduces the
water content of the product, yet highly intensifies the flavors without
a significant loss in nutrients. Listed below are just a few of the
produce items that can simply be washed and placed on a cookie sheet or
in a roasting pan and dry roasted to be prepped and served then, or
stored in a storage container or poly bag for future meals.
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