Lately I’ve been trying to eat healthier because going to the gym isn’t easy when you live 20 mins away, are taking five classes, and are working 15 hours a week (spending about 6 hours a week on the train to and from work).
So I’ve been trying to cook vegetables that are not of the frozen variety. The other day I bought some organic carrots and a zucchini. I haven’t had zucchini in forever. But I saw this recipe on a fabulous veggie-lovin’ blog (via Pinterest) and I can’t wait to make it later:
1. Preheat oven to 425 degrees
2. Cut your veggies into 3-inch sticks, making sure they are even in thickness.
3. Line a baking tray with baking paper and a light layer of olive oil.
4. SEASON – go with the usual salt & pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once.
I think I’m going to use paprika and crushed red peppers!
Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.
5. Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.
I mean, look at how good these look:
I can’t wait to tell y’all how they turn out!