Roasted Veggies

I love eating warm meals in the winter to offset the cold weather. This means I don’t eat as many salads as I do in the summer.  Instead, I love tossing veggies in the oven and roasting them.  They are a perfect side dish or even an afternoon snack. Here are some of my favorites! 🙂

Roasted Acorn Squash Stuffed With Quinoa and a Side of Broccolini

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This is a dish I learned because I had it at one of my favorite Malibu restaurants!  All you have to do is cut an acorn squash in half, roast it in the oven, and fill with quinoa.  You can add organic corn or any other veggies to the quinoa too!  For the broccolini, I usually prefer to steam it.  I love adding salt and pepper to give it a nice taste!  It’s important to play around with oven temperatures and times, but roasting the acorn squash at 350 degrees Fahrenheit for approximately 30 minutes (more or less if needed) is typically good.  The key is just to keep checking it!

Roasted Eggplant

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Preheat the oven to 500 degrees Fahrenheit.  Slice the eggplant and place on a baking sheet.  Spread olive oil on top of each piece and season with salt and pepper.  I also like crushing garlic on top of the eggplant before baking because it adds such great flavor!  Put in the oven for about 20-25 minutes or until they are golden brown (like the picture above).

Roasted Sweet Potatoes

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Preheat oven to 375 degrees Fahrenheit.  Wash the sweet potatoes and poke holes with a fork in them.  Roast in the oven for 25-30 minutes or until fork tender.  I love sprinkling cinnamon on them before eating!  It tastes amazing.

Fun Foodie Fact: Eggplant contains fiber, vitamin C, vitamin B-6, potassium, and phytonutrients that all support heart health! ❤

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