Quick and Easy Vegetable Medley Recipes for a Healthy Lifestyle
- kimberlymjane
- May 30
- 2 min read
"What's for dinner?"
"I'm not sure what to make."
"I don't have time to eat healthy."
Do these comments sound familiar? Eating healthy can be challenging in our fast-paced world. But what if I told you it could be simple? What saved me is Batch Cooking! I dedicate 2 hours, preferably in the morning, to prepare enough sides for a few days or a week. The only thing I need to focus on is the main course. Sometimes, I even prepare the main course in advance. I hope this recipe inspires you. Get creative and modify it, try different vegetables, and let me know what you've tried. I'm always looking for delicious ideas.
Here is the recipe:
Step 1: Pour about 1 inch of water into a large roasting pan, then add 1 to 2 tablespoons of balsamic vinegar. The balsamic vinegar imparts a tangy and sweet flavor to the carrots, helping to reduce any bitterness they might have. Tips: Avoid storing carrots with apples, as the ethylene gas released by apples can cause the carrots to taste bitter.
Step 2: Peel and wash the carrots. For this recipe, I used between 4 to 6 carrots. Cut them into sticks or slices and place them in the roasting pan. It's not necessary for the carrots to be completely submerged in the solution.
Step 3: Clean 1 to 2 bundles of asparagus. Trim the ends and place them in the roasting pan. Keep in mind that I arrange the vegetables with the ones requiring the most cooking time at the bottom, those needing less time in the middle, and the ones that cook the quickest on top.
Step 4: Clean and cut 1 to 2 red sweet peppers into slices. Place them in the roasting pan as demonstrated in the video.
Step 5: Prepare 1 to 2 heads of broccoli by cleaning and cutting them, then place them in a large glass bowl. Drizzle olive oil over the broccoli, ensuring it is well-coated. Sprinkle 1 teaspoon of garlic powder, or 1 teaspoon of garlic salt if you prefer a saltier flavour, along with 1 teaspoon of seasoned salt. Place the seasoned broccoli in the roasting pan. Add 4 to 5 cloves of garlic to your medley to enhance the flavour.
Step 6: Peel, wash, and slice one large sweet potato. In my experience, one large sweet potato is enough for this recipe. Repeat step 5 by coating the slices with olive oil and seasoning them with garlic powder/salt and seasoned salt.
Step 7: Cover the roasting pan and place in the oven. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for approximately 35 to 45 minutes until you have reached the desired tenderness for each vegetable.
Step 8: Remove from oven and let cool for 5 to 10 minutes.
Use these as side dishes for your main meal. Typically, I fill 3/4 of my plate with vegetables and 1/4 with a protein like eggs, meat, fish, tofu, or legumes. The possibilities are limitless. Alternatively, I might fill 1/2 of my plate with vegetables, 1/4 with rice, and 1/4 with my chosen protein.
Bon Appétit!
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