Veggies are an important part of my dinner table. I love having them in any way, raw or cooked because they are so full of nutrients. This recipe of healthy Roasted Vegetables is ridiculously easy to make and yet so delishousious. I usually make these veggies whenever I am in a fix as to what to be served during dinner as a side dish.
There are no specific ingredient rules, just use whatever veggies you prefer. The balsamic vinegar can be replaced by a fresh drizzle of lemon or even some soy sauce. The choice is entirely yours. Serve it with your favorite main course, brown rice or just on a bed of quinoa, it will be as good anyway.
1/2 small butternut squash, cubed
1 red bell peppers, seeded and diced
1/2 sweet potato, peeled and cubed
1-1/2 potatoes, cubed
1/2 red onion, quartered
1-1/2 tsp chopped fresh thyme
1 tbsp chopped fresh rosemary
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt & black pepper
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and the potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutritional value per serve: Calories – 125,
Fat – 4.5,
Carbs – 20,
Protein – 2.
Nowadays there is an increasing demand for tofu. Normally it is considered as a healthier replacement of regular cottage cheese, but there is more to know about this super soybean product. The tofu was originated in China and has a wet texture and is smooth, soft, and spongy.
Not only the soybean product is full of calcium, iron, magnesium, vitamin E, and is cholesterol-free, but it is extremely low on fat and calories too. Today, we planned to make a dish with tofu as the key ingredient. The dish is not only packed with healthy nutrients but is extremely tasty as well. Try it out now –
Diced firm tofu – 12 oz
Chopped scallion – 3/4 cup
Minced fresh ginger – 1 tbsp
Dried shiitake Mushrooms – 4
Sliced sauteed onion – 1/2 cup
Dried arame or hijiki (optional) – 1 tbsp
Soy sauce – 2 tbsp
Rice wine – 2 tbsp
Red chili flakes – A pinch
Chopped green chili – 1
Salt & white pepper – As per taste
1. Soak dried shiitake mushrooms in 1/2 cup water until soft. Slice, removing the stem. Retain mushroom soaking water.
2. Place tofu on paper towels to drain some of the moisture while you prepare the other ingredients.
3. Rinse and soak sea vegetables in warm water while preparing the rest of the ingredients. Squeeze out excess water before adding.
4. Add the mushroom water to a skillet and bring to a boil. Add ginger, sea vegetables, mushrooms, scallion, wine, and tofu, and simmer for 10 minutes.
5. Add soy sauce, sauteed onions, red pepper flakes, salt, and pepper. Simmer for about 5 minutes & serve.
Serves – 4
Serving size – 3/4 cup,
Calories per serving 110kcal,
Stay upto date with our latest news and products.
Your email is safe with us, we don't spam