by Melissa Hawthorne, MS, RD, LD
St. Hope Foundation
The Academy of Nutrition and Dietetics recommends adults consume at least 2 ½ cups of vegetables of a day to reduce risk of cardiovascular disease, including stroke and heart attack. A serving is equivalent to 1 cup of raw vegetables and ½ cup of cooked vegetables. If you’re tired of eating steamed vegetables, try roasting your vegetables instead for a new twist. Roasted vegetables bring out a different flavor than steamed vegetables. Heat your oven to 425°F and follow some of these easy but tasty recipes below.
Halve lengthwise; slice ¼ inch thick. Toss with 1 teaspoon of olive oil and roast 10-15 minutes. For flavor, toss with ¼ teaspoon of dried Italian seasoning and 2 tablespoons of shredded parmesan
Cut into 2-inch long stalks. Toss with 1 teaspoon of olive oil and roast 15-18 minutes. Drizzle with 1 ½ teaspoons lemon juice; top with 2 tablespoons reduced-fat feta
Trim and halve. Toss with 1 teaspoon of olive oil and roast 15-20 minutes. Just before serving, drizzle with 1 tablespoon of lime juice and 1 ½ tablespoons snipped cilantro