Roasting Vegetables

I’m all about making healthy foods more delicious! As we kick off a new year, many people lean towards resetting or affirming better food choices. I believe that eating deliciously and eating “better-for-you” don’t need to be two different things. One of my favorite ways to eat delicious “better-for-you” food is by roasting vegetables! I’m excited to work with Brummel & Brown on this collaboration!

Roasting Vegetables:

I roast vegetables twice a week, and I can’t imagine not having roasted veggies on hand. When I eat lunch at home, I make a big salad with an assortment of roasted vegetables and an omelette. It saves me time to have the veggies ready-to-go, and I can whip up a quick meal whenever I want. If you watch my Instagram Stories, then you know that this is my go-to for lunch! I also reach for veggies as a snack. Spending that extra time to roast the veggies really does make a difference. It’s such a delicious and nutritious food to reach for. All you need is vegetables, buttery spread or oil, salt & pepper, and any extra toppings if desired.

Organic Buttery Yogurt Spread:

I’ve been using Brummel & Brown for the past few months, and I love it. The addition of the real yogurt gives the spread a rich and creamy taste. I use it as a 1 to 1 butter replacement, and I have created sweet and savory dishes with it. I blogged about Better-For-You Fall Baking in November and made cran-apple muffins using their buttery yogurt spread. If you haven’t already made these muffins, I definitely recommend it 🙂

Brummel & Brown‘s organic buttery yogurt spread is made with organic yogurt, plant-based oils, and purified waters. It is gluten-free, non-GMO, and USDA organic which is important to me. No artificial flavors or preservatives, and no artificial growth hormones used on cows. The plant-based oils provide a good source of fats similar to those found in almonds, avocado, and walnuts. This spread also has less than half the saturated fat of butter. Check, check, and check!

Food Shopping:

I try to shop local and organic whenever I can. I typically get my vegetables from a local online farmers market which has organic produce. You can also go to your local farmers market or grocery store. Read labels, ask questions, and make sure that you know where your food comes from. I prep and roast the veggies for my husband Brendan and me – he’s lucky ha! It takes some trial and error but you will figure out how much produce to buy and how often to do so, based on your schedule and how much you and your household eat.

Here’s what I typically get for us:

• 2 cauliflower (twice a week)
• 2.5 lb broccoli which is about 4 heads of broccoli (twice a week)
• 2 lb Brussels sprouts (twice a week)
• 8 oz asparagus (once a week)
• 8 oz sweet potato (once a week)
• 1-2 lb carrots (once a week)
• 8 oz squash (once a week)

And now for some recipes!

Ingredients:

Roasted Rainbow Carrots:

• 1.5 lb large rainbow carrots
• 2 tbsp Brummel & Brown organic buttery yogurt spread, melted
• 6 strands of chives (3 before cooking & 3 after cooking for garnish)
• 1 tbsp chia seeds

Roasted Brussels Sprouts & Squash with Cranberries:

• 2 lb Brussels sprouts
• 8 oz butternut squash
• 2 tbsp Brummel & Brown organic buttery yogurt spread, melted
• 1/2 tbsp cinnamon
• a few stalks of rosemary
• salt & pepper to taste
• handful of cranberries

Roasted Broccoli:

• 1.25 lb broccoli
• 1 tbsp Brummel & Brown organic buttery yogurt spread, melted
• salt & pepper to taste

Roasted Colorful Cauliflower:

• 1 yellow cauliflower
• 1 purple cauliflower
• 1 green cauliflower
• 2 tbsp Brummel & Brown organic buttery yogurt spread, melted
• salt & pepper to taste

Directions:

Roasted Rainbow Carrots:

1. Preheat oven to 450 degrees.
2. Peel the carrots but keep the tops.
3. Lay the carrots on a tin-foil lined baking sheet.
4. Drizzle buttery yogurt spread evenly across the carrots.
5. Add salt & pepper to taste.
6. Chop up 3 strands of chives, and put on carrots.
7. Cook for about 40 minutes, and remove from oven.
8. Sprinkle chia seeds on carrots, and garnish with remaining chives.

Roasted Brussels Sprouts & Squash with Cranberries:

1. Preheat oven to 450 degrees.
2. Cut the Brussels sprouts and squash.
3. Lay the Brussels sprouts and squash on a tin-foil lined baking sheet.
4. Drizzle buttery yogurt spread evenly across the Brussels sprouts and squash.
5. Sprinkle cinnamon evenly across the Brussels sprouts and squash, plus salt & pepper to taste.
6. Add a few rosemary stalks to baking sheet.
7. Cook for about 40 minutes, and remove from oven.
8. Add cranberries to dish.

Roasted Broccoli:

1. Preheat oven to 450 degrees.
2. Cut the broccoli into bite-sized florets.
3. Lay the broccoli on a tin-foil lined baking sheet.
4. Drizzle buttery yogurt spread evenly across the broccoli.
5. Add salt & pepper to taste.
6. Cook for about 40 minutes, and remove from oven.

Roasted Colorful Cauliflower:

1. Preheat oven to 450 degrees.
2. Cut the cauliflower into bite-sized florets.
3. Lay the cauliflower on a tin-foil lined baking sheet.
4. Drizzle buttery yogurt spread evenly across the cauliflower.
5. Add salt & pepper to taste.
6. Cook for about 45 minutes, and remove from oven.

Verdict:

Go turn on your oven, and start roasting those veggies! If you want the veggies to be more charred, you can roast them for up to an hour. You can also mix the veggies and buttery yogurt spread together in a bowl so the veggies are coated evenly. Play around with what works for you. I’m sure you will love them! Happy Roasting!

This is a Brummel & Brown sponsored post. All opinions are my own.