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Before you jump to Oven roasted vegies recipe, you may want to read this short interesting healthy tips about Treats that offer You Vitality.
We all know that eating healthy foods can help us truly feel better within our bodies. If we eat more healthy snacks and less of the detrimental ones we generally feel much better. A little bit of pizza does not have you feeling as healthy as ingesting a fresh green salad. This is usually a problem, however, with regards to eating between goodies. Finding snacks that help us feel better and boost our energy levels often involves lots of shopping and scrupulous reading of labels. Here are a handful of healthy snacks which you can use when you need a quick pick me up.
If you’re looking for a fast snack, you can’t go wrong with a whole grain one. A piece of whole wheat toast, for example is a great snack in the morning hours. When you have to have a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than refined grains present in white bread.
You will not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Being healthier doesnt really need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to oven roasted vegies recipe. You can have oven roasted vegies using 13 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Oven roasted vegies:
- Take 1 large sweet potato, peeled and cut
- Use 2-3 parsnips, peeled and cut
- Provide 2-3 carrots, cut
- Get 8 oz mushrooms, remove stems, cut in half or quarters
- Use 1/2 medium red onion, sliced thin
- Take 1 medium yellow squash, cut
- Provide 6 small bell peppers, seeded and cut (assorted colors)
- Get 1 T dried thyme
- You need 2 T dried rosemary
- Get 1/4 c olive oil plus alittle more to drizzle later
- Use 2 T balsamic vinegar
- Get 1/2-3/4 tsp salt and pepper (eyeball it)
- Take 15 grape tomatoes (assorted color)
Steps to make Oven roasted vegies:
- Preheat oven to 475°. Cut all your vegetables into bite-sized pieces except for the tomatoes.
- In a large bowl, put in all the cut vegetables except the tomatoes. Put the tomatoes in a small bowl separately.
- In another small bowl, stir together the thyme, rosemary, olive oil, balsamic vinegar and S&P. Pour over the vegies and toss until they are all coated. I put a little oil, vinegar and the spices over the tomatoes and coated them without measuring.
- Spread the vegetables (except tomatoes)on a large sprayed baking sheet.
- Roast for 35-40 minutes, stirring every 10 minutes until all vegetables are cooked through and browned.
- Put the coated tomatoes on a sprayed small baking pan and roast for 10 minutes. I put these in the oven 10 minutes before the other vegetables were done. Pull both baking pans out and then add the tomatoes to the other pan and toss them in with the rest of the vegetables.
- Serve.
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