Winter Veggies

Written by The Lilypad. Posted in Blog, The Lighter Side of Life

If you’re like me, winter brings on the urge to bake gooey cookies, warm bread, and hot soups. Those are all great, but they’re not quite as healthy as summer’s menu of fresh veggies and cold smoothies. When the temperatures dip, I have to make a pretty concentrated effort to  fit in fruit and vegetables into our family meals. Here are a couple of hot veggie recipes that will make you feel all warm inside.

Roasted . . . everything! Roasting vegetables is my favorite way to prepare them as a side dish. Drizzle carrots with olive oil, sprinkle with dill and roast in the oven at 425 degrees for 30 minutes. Roast sweet potatoes (using this recipe) for a really satisfying potato dish. Cut zucchini into spears, drizzle with olive oil, sprinkle paprika and red peppers and roast for 20 minutes at 425 degrees. And have you ever roasted cauliflower? It’s so good with fresh garlic and parmesan sprinkled on top.

Broccoli? Yep, roast it in the oven with a little olive oil and fresh garlic.

Use healthy ingredients in soup. I know, I know, everyone loves those rich creamy soups for dinner (and I do too), but by cutting back on the meat serving and doubling up on the veggies, you can sneak in an extra helping of vegetables for your family. And I bet they won’t even notice!

This stuffed zucchini boat recipe is really delicious and is a great cold-weather meal.

One of my favorite ways to use frozen whole green beans is to saute them in a little butter and fresh garlic. Yum!

So what veggie are you going to cook tonight?

 

 

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