If dry January isn’t your thing, and adding a new workout program seems like too much, consider making your 2024 health goal an easy one — eat more veggies!
According to the USDA MyPlate Guidelines, we should prioritize fruits and veggies 50% of the time. So many folks, my husband included, turn their noses up at most vegetables, especially when eating out. They are so often an over-cooked, under-considered afterthought that never gets the same Midwest celebration as do potatoes (a starchy vegetable) and proteins. Word to the wise — potatoes are not the only vegetables.
If you are looking for inspiration, some local restaurants are doing great things with veggies! Indigo has a beautiful dish with golden beets, avocado foam, pumpkin seeds and a blood orange coulis, which is great as an appetizer. Luminary just turned out a new menu with some lovely vegetarian options. The bucatini with cauliflower looks awesome!
If you are tackling this challenge at home, the recipe below is tested and approved for reviewers 3-44 years old. Use more spice for the adults and less for the kiddos. Wherever you go, enjoy yummy veggies, and if you get the cobbler, maybe that counts as fruit … right?
Happy New Year, and be well!
Roasted vegetables with goat cheese and cilantro
- 1 lb. carrots
- 1 lb. cauliflower
- ½ lb. parsnips
- ½ lb. sweet potatoes
- Olive or sunflower oil, salt and pepper to taste
Sauce
In a small food processor, combine the following ingredients:
- ½ cup honey
- 2-4 garlic cloves
- 2-4 tbsp. chipotle or adobo sauce
Garnish
- 4 oz. fresh goat cheese
- ½ bunch fresh cilantro
- Salt and pepper to taste
Cut veggies into roughly 1-inch pieces. Toss the veggies with a little olive oil, salt and pepper, and spread evenly on a sheet pan. Roast with broiler on high, stirring occasionally until al dente. Remove from broiler, toss with sauce and return to sheet pan. Place in oven turned off until ready to serve. When ready to serve, crumble goat cheese, and add ½ bunch cilantro leaves.
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.