EAT THIS! Roasting Vegetables- A Mini Tutorial

I have just come back from the dead. I spent 5 days in my bed with the worst flu-bug I have ever had in my 30 something years here on earth. My diet has basically consisted of toast, tea and Nyquil over the past
week.

Last week on New Year’s Eve I had the absolute pleasure of
sitting back and not having to cook. My friend Jessie hosted our little soiree
and our super-hot friend Eric was the Chef Du Jour! On the menu:
King Crab legs, "heart attack" mashed potatoes (with literally 2lbs of Irish
butter. I’m not joking) and a ton of fresh roasted veggies. We (after many
glasses of champagne) had a very lengthy discussion about the various methods
on how to properly roast veggies. I of course maintain that my way is the best
…simple olive oil garlic salt and pepper in a 425* oven. Some like to blanch the vegetables and then throw under broiler and some prefer the old tin foil on a grill method. Regardless ,now is the perfect time to talk about how to get the most flavor from your veggies because if you are like me, you are ready to kick that New Year’s resolution to lose the weight into high gear!

 This mini-tutorial will allow you to reap the maximum health and taste benefits! Theres no bigger waste of time and money then over cooked soggy vegetables. This method will ensure the most flavor and may make it a little easier to start incoperating them into your menu on a more consistant schedule.
So my menu this week will pretty much consist of all things protien and
mountains and mountains of roasted veggies. This week "EAT THIS!" is bringing you a mini-tutorial on how to properly roast your veggies! My method of massaging the veggies may be a little strange but
the benefits are perfectly roasted vegetables with less fat!

Step 1- Preheat  your
oven to 425*. Step 2-In a super large bowl throw all your veggies (washed and
cut) in and then, instead of dumping the oil onto the vegetables to toss, You simply  pour about 1-2 tablespoons into
your hands and then lightly massage the veggies with your hands making sure to touch every part of the vegetable. I know it sounds weird,
but I have found that this method greatly reduces the amount of oil you will
need, naturally bringing down the fat content so your veggies aren’t
unnecessarily over coated. You only need just the slightest touch of oil to
keep the veggies from burning.

Step3-Then on a large cookie sheet spread out the veggies
add garlic salt and pepper to taste. Place cookie sheet into the oven for about
10-15 minutes (for Brussels sprouts, asparagus, green beans ,peppers just until
they are a dark vibrant green with golden edges. /For root veggies you want to
roast for about 20-30 minutes or until you can pierce easily with a fork.)
Serve with a great turkey veggie meatloaf or grilled chicken or even some yummy
King Crab legs! Enjoy!