Healthy and Easy Roasted Root Vegetables

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40 min Prep time: 10min Cook time: 30min

Moxy Thoughts

January 5, 2019 in ,,,

Start 2019 with healthy, easy vegetable recipes

As 2019 begins, I’m sure many of you, like me, are looking for easy ways to keep your resolution to eat healthier.  However, it’s so hard to do that without feeling like you’re constantly sacrificing great taste.  I feel like keeping healthy vegetables around the house is a bit tougher in the winter because my favorite veggies grow mostly during the summer and springtime.  The good news is that yummy root vegetables should be readily available and also not too pricey this time of year.  Think brussels sprouts, carrots, beets, potatoes and parsnips.  These hearty veggies will hold in the refrigerator or in a cool, dark pantry for quite a while.  Mix your root vegetables with others like cauliflower so that you get the benefit of the low calorie, high antioxidant goodies balanced with vegetables lower in carbohydrates.

This recipe is incredibly easy because it really doesn’t matter which vegetables you have on hand, so long as you know the approximate differences in time for each to roast.  The heartier the vegetable, the longer it takes to roast.  The ‘softer’ the vegetable, like red peppers or tomatoes, the shorter the roast time.

Use vegetables and ingredients already in your refrigerator or pantry

You probably already have everything you need in your pantry to whip up this dish.  Plus, you can also add any pre-cooked protein into the pan to make this a one-pan instant meal.  We like this Rachel Ray pan for easy cooking and clean up.  We had some leftover ham from our holiday dinner so we just cubed it up and tossed it into the pan a few minutes before it was all done.  The last tip is that this dish can be used with a couple of different Moxy Kitchen Spice Mixes to create different flavors every time you make it.  I like the Moxy Kitchen Steak Rub because it’s a combination of savory and smoky, but this recipe also works great with Moxy Kitchen Mediterranean Mix and also the Moxy Kitchen North African Spice Mix.  Let us know the different types of veggies and spices you used to make your dish, we’d love to hear how it turned out.

Do Good, Eat Great and Put Some Moxy on your Plate

Ingredients

  • 1 cup red onion, chopped
  • 4 garlic cloves, chopped
  • 2 tbsp. Grapeseed oil or Extra Virgin Olive Oil
  • 4 tbsp. Moxy Kitchen Steak Rub
  • 2 cups Brussels Sprouts, halved
  • 2 cups cauliflower, cut into medium florets
  • 1 cup mushrooms, halved
  • 1 cup cubed ham (optional)
  • 1 cup broccoli
  • 1 tbsp. balsamic vinegar for drizzling

Directions

  • Heat oven to 400 degrees
  • In large non-stick oven pan, toss garlic, onion, 1 tbsp. of Grapeseed oil and 2 tbsp of Moxy Kitchen Steak Rub
  • Roast for 5-10 minutes, until onion begins to brown slightly
  • Toss in Brussels sprouts, cauliflower and 1 tbsp. Moxy Kitchen Steak Rub
  • Roast for another 5-10 minutes or until cauliflower begins to soften
  • Toss in mushrooms and ham (if using) and last 1 tbsp. of Moxy Kitchen Steak Rub
  • Roast for 5 minutes and toss in broccoli
  • Finally, switch to Broil on your oven setting and broil for up to 5 minutes or until brussels sprouts are fully cooked and remove from oven
  • Serve in bowls, top with a drizzle of vinegar for each bowl

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Do Good, Eat Great and Put some Moxy on your plate! (more about Anna)