Vegetables are an essential part of every nutritionally balanced diet. This is because they're very nutrient-dense and low in calories. As a rule of thumb, you should include a vegetable (preferably green) with every meal. I know this difficult since vegetables are not as appealing to the taste buds as some other food groups, but they are vital not only to your well-being, but also will help you work towards your weight-loss goals. Since I incorporate a substantial amount of vegetables in my diet, I needed to make them taste good. I am a huge fan of roasting! I roast all of my vegetables and nuts which brings out the foods' natural flavors, gives it a slight smokey taste and allows for a manipulation of flavor with herbs and spices.
After meal prepping my chicken form the last post, I usually roast a variety of veges for the week. Some of my favorites include: brussel sprouts (you say ew now, but just try this recipe and you may find yourself changing your mind about poor, discredited brussel sprouts), eggplant, zucchini, squash and sweet potatoes. Sweet potatoes are technically a vegetable, but they are considered a complex carb source, so you should eat those less abundantly.
Roasted vegetable recipe (pictured above)
1 large eggplant (cut in 1'' circles)
4 medium yellow squash (cut in 1'' circles)
4 small sweet potatoes (cut in half, lengthwise)
5 cloves of garlic sliced in half
2 tbsp extra virgin olive oil
1 tsp oregano (I use dried)
1 tsp garlic powder
1 tsp cinnamon
Stevia (all-natural, calorie and sugar-free sweetener) to taste
in a small bowl mix together the oregano, garlic powder and olive oil.
Line 3 baking sheets with aluminum foil and brush lightly with olive oil. Line the eggplant circles on one tray, the yellow squash on another, and the sweet potatoes on the last one. Using a basting brush, lightly brush the eggplant and yellow squash with the olive oil mixture (sometimes I brush the sweet potato as well for a more savory taste.)