A New View of Healthy Eating: Daily Healthy Recipes by Melanie Albert: How to Roast Beautiful Veggies: Romanesco and Sweet Potatoes

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by Melanie A. Albert, intuitive cooking expert, author, speaker, Founder & CEO Experience Nutrition Group, LLC

Roasting veggies is such a simple culinary technique that I taught my 88- and 91-year old Mom and Dad how to prepare them while in Cocoa Beach during the Christmas 2017 holiday. The key is to choose a few of your favorite veggies, add some organic extra virgin olive, oil, and sea salt or a mix of dried herbs. I was so excited to purchase a Romanesco cauliflower, a beautiful blend of cauliflower and broccoli and local Arizona farmers’ sweet potatoes for today’s roasted veggies.

Simple Steps to Roast Romanesco and Sweet Potatoes

Inspired by the beautiful Romanesco!


Step 1: Get set with your mise en place – all ingredients in place: Romanesco, sweet potato, organic extra virgin olive oil, and sea salt.


Step 2: Steam Romanesco. Prior to roasting, steam chopped romanesco in bamboo steamer for about 5 minutes. The romanesco is ready when fork easily slides into the veggie.


Step 3:  Gently toss sweet potato and romanesco with organic extra virgin olive oil and pinch of sea salt.


Step 4: Mindfully place veggies on a sheet pan. Be sure the veggies do not touch, to prevent them from steaming.


Step 5: Roast veggies in 400 degree oven for 15 minutes. Flip and roast another 8-12 minutes. Sweet potatoes will be crisp on outsie and soft inside.


Step 6: Get set for plating. Today, I added home-made hummus, olives, and capers to the roasted romanesco and sweet potatoes.


Step 7: Have fun mindfully plating your veggies. Be intuitive and remember, we eat with our eyes first.


Step 8: Mindfully enjoy your meal!


YOUR ACTION: Choose a few of your favorite veggies, roast and plate them. Enjoy. And, share your culinary creation with us on Facebook: www.facebook.com/NewViewHealthyEating




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