Roasted Vegetables

Roasted Vegetables

Use any combination of vegetables that you like, and season them to your own taste. Mix the colorful autumn vegetables both for eye appeal and to get the most of the wonderful nutrients they contain. Here are some suggestions:

Vegetables:
1 small eggplant
1 small zucchini
1 small sweet potato
2 small potatoes (or use taro, malanga, yucca, or inhame)
6 fresh small mushrooms
2 medium onions
1 green or red bell pepper
3 medium tomatoes

Seasonings:
2 tbsp. fresh or 1 tbsp. dry chopped parsley
1 tsp. thyme
1 tsp. oregano
5 cloves garlic, finely chopped
1 tsp paprika
1 tbsp. chopped fresh cilantro
1/2 tsp. salt
cayenne pepper to taste
3 tbsp. olive oil

Preheat oven to 450°. Wash and cut all vegetables into 1-1/2" cubes. Unless they are very large, leave mushrooms whole.

Put all vegetables in a large nonstick or oiled roasting pan and toss with the herbs and oil. Roast for 35 to 45 minutes, turning vegetables over carefully and reducing heat to 400° after 15 minutes. If they are sticking to the pan, add a little water to the bottom. Finish cooking and serve hot or warm.

Glazed Ginger-Parsley Carrots

1/2 C water
6 medium carrots, cut into long strips
2 tbsp. canola oil
3 tbsp. honey
1 tbsp. lemon juice
1/2 tsp. ground fresh ginger
1/2 tsp. salt
3 tbsp. chopped fresh parsley or cilantro

Put water and carrots in large skillet. Cover and simmer until tender but firm, about 15 minutes. Drain and place carrots in bowl.

Put oil, honey, lemon, ginger and salt in skillet. Heat on medium heat, stirring, only until bubbly, being careful not to burn mixture.

Add carrots to skillet and stir to coat them with the ginger sauce. Cook over low heat for 5 minutes, until carrots are glazed. Remove to serving dish and sprinkle with chopped parsley or cilantro.

Collard Greens (or Kale) with Garlic and Nuts

1 bunch collard greens, shredded
1 tbsp. olive oil
1 small chopped onion
3 cloves garlic, mashed
1/4 C walnuts or pumpkin seeds
salt and pepper to taste

Wash collard greens and steam, covered, for 4 minutes.

Heat oil and add onion. Sauté for 3 minutes. Add garlic and nuts or seeds. Stir and cook for another 3 minutes.

Drain greens and add to skillet. Season with salt and pepper, stir, and cook covered for another 3 minutes. Serve immediately. (Note: Do not cover cooked collards, as the greens will lose their bright green color.)

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