If you're looking for a simple and delicious recipe that works with whatever veggies are fresh in the market, you will want to give this recipe a go.
My staples here in Mexico are carrot, onion and zuchini but any root vegetable or tuber works well.
I cut them into big chunks (3 inches in length or so) so that they retain the slightest crunch after baking.
Tip: Serve them cold as seen here with hummus in place of salad.
Serves 8
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Ingredients
5 Large Carrots, cut up in large chunks (approx. 3 inches)
5 Large Zuchini, cut up in large chunks (approx. 3 inches)
3 Large White Onions, quartered
Garlic, at least 3 cloves
Salt
Pepper
3 Tb Olive Oil
Chopped Parsley
***
Instructions
1. Preheat your oven to 425 degrees F (220 C) for approximately 15 minutes. Meanwhile, give your veggies a good wash and a rough chop.
2. Take your garlic cloves and smash, chop, and pueree with salt and pepper using the back of your kitchen knife on a cutting board. Coninue working the ingredients until it has developed into thick, rough paste.
3. Load your veggies onto a baking pan and drizzle them with about 2 TB of olive oil. Then smother them with the garlic paste. Get your hands in there and make sure all the veggies get a nice coat.
4. Bake your veggies for approximately 25 minutes. Pull them out and give 'em a shake so that they brown evenly and return to the pan for another 20-25 minutes.
5. Pull the roasted veggies once browned to taste (approx 20-25 more mins) and drizzle them with a bit more olive oil and the chopped parsley.
6. And done! These keep about a week in the fridge.
***
Nutrition Facts (per serving)
Calories: 82
Carbs: 16 grams
Protein: 3 grams
Fat: 2 grams
This recipe was brought to you by Xavier, Mexico City's only U.S. trained Fitness + Nutrition Coach serving clients in Cuahtehmoc and Polanco. I'd love to offer you a complimentary session so we can get acquainted. Book now by clicking here.
2. Take your garlic cloves and smash, chop, and pueree with salt and pepper using the back of your kitchen knife on a cutting board. Coninue working the ingredients until it has developed into thick, rough paste.
3. Load your veggies onto a baking pan and drizzle them with about 2 TB of olive oil. Then smother them with the garlic paste. Get your hands in there and make sure all the veggies get a nice coat.
4. Bake your veggies for approximately 25 minutes. Pull them out and give 'em a shake so that they brown evenly and return to the pan for another 20-25 minutes.
5. Pull the roasted veggies once browned to taste (approx 20-25 more mins) and drizzle them with a bit more olive oil and the chopped parsley.
6. And done! These keep about a week in the fridge.
***
Nutrition Facts (per serving)
Calories: 82
Carbs: 16 grams
Protein: 3 grams
Fat: 2 grams
This recipe was brought to you by Xavier, Mexico City's only U.S. trained Fitness + Nutrition Coach serving clients in Cuahtehmoc and Polanco. I'd love to offer you a complimentary session so we can get acquainted. Book now by clicking here.
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