We are a fan of roasted vegetables. It's a great way to get even the pickiest eater to eat veggies. It's a good way for ME to eat cooked veggies I usually do not like. It is an easy way to increase veggie intake. It's a wonderful way to use up those veggies that might be past their prime. It doesn't matter if the carrots are a little limp. They all taste good when roasted.
Yesterday when I went into the crisper drawer in the fridge to get cucumbers and onion for dinner, I noticed the sweet potatoes needed to be used soon as possible. So today was roasted vegetables day.
It was my best dish yet. Not a rainbow of colors. Predominately orange and yellows but oh so tasty. I used the veggies on hand: Sweet potatoes, Butternut squash, onions, peppers, carrots, and Polish sausage. I was hoping for radishes but nary a one in the drawer.
I fill the oversize casserole dish full of chopped veggies and sliced sausage. Sprinkle with Mrs Dash style zesty garlic and onion spice. You can use the spices your family prefers. Then the secret ingredient. Splash it with a V8 style vegetable juice. Make sure there's enough V8 liquid in the bottom of the pan, enough to thicken into a saucy mixture coating the veggies but not enough to make it runny.
Roast for 25 minutes in a 425 degree oven. Stir. Roast another 25 minutes. Today I had to put it back in, covered with foil, for another 25 minutes because the sweet potatoes and carrots weren't as tender as we like them. Keep in mind that this is a full casserole dish, not the usual shallow layer of vegetables on a baking sheet.
This is not a picture from today but it gives you the idea.
Cucumber and onions. Made with plain yogurt, a little Kroger classic whip, white vinegar and Splenda.
The best part is how healthy this dinner is. The roasted vegetables were 382.4 calories for a serving. Cucumber and onion side dish was 66 calories. Total of 449 calories for the meal.
Yep, that's me. The contented little piggy. Grunt.