Leaving food in its most natural form is a sure fired way to visually understand if you’re eating ‘close to the Earth’ and health(ier). And, these oven roasted veggies are a perfect example of what I mean when I say, ‘eating close to the Earth.’ You want to recognize your food in its real form. You want to be able to see what’s in it, or not in it, and appreciate that processing isn’t really necessary when you start with good real ingredients.
There are a lot of ironies to this idea of eating close to the Earth. Some may think it takes more time. But, in reality it isn’t. I mean, what I’ve done here is simple scrub and wash these veggies really well. I’ve even trimmed off the tops of the carrots and roasted them with the littl’ numbs of carrot remaining. Another irony is that cooking ‘from scratch’ is more complicated. Well, that is totally fake news. These roasted veggies are about as simple as it gets. Just toss in the spices and oil. And, that’s it. You’re ready to oven roast.
One of the most amazing benefits of cooking at home are the leftovers! Yes, you can take something home from a restaurant, but it’s gonna pale in comparison to what you’ve done at home. And, with a recipe like this, you intentionally make a lot more because you want the leftovers! Warm them for lunch. Put in a zip lock bag and take to work with you. Steam an egg, warm those veggies and you have a creamy delicious breakfast or another meal. The possibilities are just way too many to list! Here’s another salad recipe that will keep for several days in your refrig, so be sure to double this recipe! xoxo ~ally