How to Roast Vegetables
By Ali Struhs
April 14, 2015
Skip the steaming and pass on cooking vegetables in the microwave. If you want to bring out the flavors of fresh vegetables, try roasting them in the oven. Roasting vegetables, such as carrots, sweet potatoes, and squash, intensifies natural flavors and adds crispness and caramelization to an otherwise bland texture. It’s easy to cook your favorite vegetables in the oven and incorporate them in your Jenny Craig menu, too!
How to roast vegetables
You don’t need a gallon of oil to roast vegetables. Drenching your vegetables before cooking them in the oven is, of course, hazardous to your weight loss program. Instead, to achieve crispy vegetables, line a jelly roll pan with foil and use olive oil cooking spray. If you don’t have cooking spray in the pantry, use just a teaspoon of olive oil for every cup of vegetables and toss the vegetables in the oil to lightly coat them. Be sure to use a measuring spoon to keep your portions accurate. Heat the oven to 400 degrees and bake carrots, asparagus, or zucchini until tender, but still crisp, and slightly brown.
Incorporate roasted vegetables in your Jenny Craig menu
Instead of just eating a garden salad or steamed broccoli with your meals, you can add roasted vegetables for variety with your Jenny Craig program. Here are three ways to include roasted vegetables this week:
1. Roasted beets and carrots
Toss a salad of nutrient and vitamin-packed greens, like kale and spinach, with fresh garden tomatoes and mushrooms. Then, top your salad with a serving of roasted beets and carrots. Cut beets into wedges and slice carrots into 2-inch lengths, toss with a teaspoon of olive oil per cup of vegetables, and season with your favorite herb, like rosemary or garlic. Bake for 35 minutes, or until the vegetables are tender.
2. Spiced roasted sweet potatoes
Sweet potatoes are a superb substitution for a regular baked potato, because they are loaded with vitamin C, calcium, and potassium. Roast sweet potatoes that are tossed in olive oil and seasoned with rosemary and red pepper flakes to taste. Pair your potatoes with Jenny Craig’s Pasta Ole, a zesty blend of orzo pasta, tomato sauce, black beans, bell peppers, and corn.
3. Roasted asparagus
Thin, tender spears of asparagus easily pair with several Jenny Craig meals. This vegetable is also quick to roast, too, on nights that are hectic and busy! To roast asparagus, toss in olive oil and season with a pinch of garlic before baking for just 15 minutes. Serve with Jenny Craig’s Chicken Fettuccine or Cheese Ravioli.