By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC
In my book, A New View of Healthy Eating, one of the culinary techniques is “roasting roots.” Really, once you have learned the roasted veggie technique, you can roast all kinds of veggies. I love asparagus, broccoli, cauliflower, and Brussel sprouts. And, we can also roast fruit. Take a look at this simple roasted sweet potatoes and apples, with dried herbs: basil and oregano.
Simple Steps to Roast Sweet Potatoes & Apples
Cut the sweet potatoes and apples in about even pieces, then coat with organic extra virgin olive oil, dried basil and oregano, and sea salt. Place flat-side down on a parchment-lined baking sheet.
Roast in 475 degree oven for about 20 minutes, turn over, and roast for another 15 minutes.
Culinary Tips for Roasting Roots
- Cut the veggies and fruit in equal-size pieces, so they cook at the same pace.
- Hand-grind the herbs to bring out their flavor.
- Thoroughly coat the produce with the olive oil and herbs.
- Space the veggies and fruit on the baking sheet, so they do not touch. This allows the produce to roast, rather than steam, from the moisture.
- Experiment with roasting different veggies and fruit.
Come on over to our Facebook page, www.facebook.com/NewViewHealthyEating and post your unique roasted veggies and fruit.