Eat your rainbow colored veggies whenever you can. I have a quick fix for that. It takes only 10 minutes to get the best variety of vitamins and minerals served with your dinner. They are roasted so they preserve all the nutrients inside them.
Gluten-free, Vegan, Vegetarian
- 6-7 organic heirloom carrots – try to pick up different colors
- 2 small zucchinis
- 3 cloves of garlic
- 1 tbsp of cold pressed olive oil
- salt and black pepper to sprinkle
- flat baking tray
- Preheat the oven to 475 F
- Wash, peel, and trim the carrots
- Wash and trim small zucchinis
- Cut all vegetables into french-fry sized sticks
- Combine all the veggies with the olive oil, salt and pepper in a small bowl
- Spread the veggies evenly into a single layer onto the baking sheet
- Mince the garlic and sprinkle over the veggies
- Put into the oven and roast veggies for 10 minutes
When cooking vegetable without water, you are preserving vitamins and minerals inside them. Roasting brings out the natural sweetness in vegetables and intensifies their flavors. They are the best cooked al dente. Some people call it “undercooked” but I call it nutrient rich cooking.
Root vegetables are the most nutrient-dense vegetables as they grow underground and absorb a great amount nutrients from the soil. They are packed with antioxidants, vitamins A, B, C, beta-carotene and iron helping you to nourish your body as well as fiber helping you to cleanse your system.
Zucchini makes a great combination with root vegetables. You can add Brussels sprouts instead of zucchini but you might roast it a bit longer (around 15 minutes).
You can roast any root vegetables: celeriac, celery root, parsnip or parsley root, those are my favorite.
Carrots bring natural sweetness to this dish while other root vegetables might add more savory taste. Mixing them with zucchini gives a dish lighter texture but still provides rich flavor.