This time of year is always difficult for me – it’s dark, cold, wet, and I just want to sit inside and drink coffee all day every day. It is in seasons like this that I find it particularly important to focus on self-care. I have been waking up a few minutes earlier, lighting a candle, and doing some yoga in the mornings. I have been walking to school on the drier days because it feels good to travel by my own two feet. I have been drinking copious amounts of ginger tea. I have been eating roasted veggies on the daily!
In the winter, I find it harder to eat raw vegetables. It’s probably in part because summer veggies don’t taste as good in the winter (because they have to travel so far to get to me!) and because that light, crisp, refreshing crunch of a cucumber tastes so good under sunny skies. In the winter, I just want roasted. veggies. all. day.
The great thing about roasted vegetables is how simple they are to make! Basically, you just chop, drizzle, and roast! You can use almost any winter vegetable – squash, potatoes, carrots, brussels sprouts, broccoli, carrots, parsnips or sweet potatoes – and any combination you like. The trick is to cut them to even-sized pieces of equal thickness so that they roast evenly. If you like, you can even throw in some pieces of kale near the end of your roasting (about 7 minutes before the end) to make some crispy kale chips.
How pretty are these purple potatoes? My friend Courtney and I took a trip to the farmer’s market last weekend to get some vegetables for our first batch of homemade kimchi (that’s a recipe in the works!) and I couldn’t pass up these beauts!
- Note: for this recipe, I won't give you exact measurements because it totally depends on how much you want. I'll list the amounts I used which were perfect for two people!
- Potatoes (I used 2 medium purple potatoes)
- Carrots (I used 1 large carrot)
- Broccoli (I used 1 small head)
- Olive oil - enough to lightly coat all your veggies
- Salt & pepper to taste
- Heat your oven to 425 degrees Farenheit.
- Chop your vegetables into even pieces so that they are all of similar thickness and will roast evenly.
- Place them in a bowl. Drizzle olive oil over them and toss to coat - use enough oil that they are all lightly coated. Sprinkle with salt and pepper, to taste.
- Spread evenly on a 9"x13" baking pan.
- Place in preheated oven and roast for about 12-15 minutes. Remove from oven and use a spatula to mix them around. Place back in the oven for another 12-15 minutes, or until the edges of your vegetables are crispy and brown.
- Remove from oven and serve immediately.
- As noted above, you can use any winter vegetables for this recipe - potatoes, beets, squash, broccoli, brussels sprouts, etc. Varying the vegetables may affect the time it takes to cook them, so just cook them until the edges are brown and a a little crispy.
Your turn! Tell me…
- What are your favorite winter vegetables?
- What do you do for self-care? Do you find it changes from season to season?