Fail-proof Roasted Veggies 🥕

Fail-proof Roasted Veggies 🥕

Hey fam 😊

Hope you’re loving summer, wherever your summer might have landed you!

If there’s one summer meal must-have, it’s grilled fish. Or grilled chicken wings. Or, grilled anything. If there’s two – oven-roasted veggies are going on at the same time.


I’d like to let you in on the secret to perfect roasted veggies, because I feel like it’s a complete game-changer. If you already know about this, you know exactly what I mean. And once you’ve got a method you like, it’s easier to want to try different veggies and easily bring a lot more variety to your plate.

Who ever thought asparagus could look so tempting? 👀


Ok. Here’s the classic “recipe” –

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You’ll need:

  • An oven
  • A baking sheet, or pan of any kind
  • A spatula
  • Olive oil
  • Salt
  • Veggies (carrots, potatoes, sweet potatoes asparagus, broccoli, etc.)
  • Other spices/parmesan (optional)

Start by preheating your oven to “bake” around 375 F, or a little hotter for potatoes. Maybe 425. You’ll figure out what works best for your oven/each veggie pretty quickly, but you can always cook longer or less depending on how toasty you want them to look!

Wash up your veggies if they’re fresh – use a scrubber to get all that dirt off 😝

(This works great with frozen veggies as well! Just pour them right outta the bag onto the pan.)

If you’re using potatoes or something bigger like that, you can chop them into thin strips, little wedges, chunks, “fries” – whatever!

The fun part- drizzle a little olive oil all over your pan of veggies. About a tablespoon for a decent-sized tray, or just enough to lightly coat the veggies.

The good fats in olive oil help us absorb more of the vitamins and minerals in veggies, so it’s a win-win for taste and nutrition.

Then, hit em with a few pinches of salt. Sea salt, pink salt, whatever! You can add other spices if you have some you really like. If you’re roasting sweet potatoes or butternut squash, you could skip the salt and add cinnamon. But they’re good salted too!

P.S. – If you’re watching your sodium, either a) measure the total amount of salt you use and make sure you don’t consume more of a serving than you need, or b) substitute other spices or one of Mrs. Dash’s salt-free seasonings. Or skip it all together, because just the olive oil will make these pretty darn good.

Once you get ready, stick your pan in the oven! You should do this about 1 hour before you wanna eat.

Cook 25-30 minutes, pull the tray out (with hot pads!), flip all the veggies over with a spatula, and cook 25-30 more.

If you wanna add some Parmesan, pull the tray out again with 10-15 minutes to go and sprinkle some on. This is especially great on green veggies like asparagus or broccoli! 😊

And after about an hour, here’s your final product!


Veggies should be crisp and lightly browned. YUM 👅

Temperature, time, etc. are totally modifiable to suit different ovens, vegetables, and tastes – but this should be a good outline to cooking veggies well. It’s hard to mess up – and if you turn the oven light on, set a timer, and stay nearby, you’re not likely to!

It’s also a nice method because you can put these in, forget about them until your timer goes off and it’s time to flip, and use that time to get the rest of your meal ready. Or, if you have some chicken or something already cooked, you can roast these and keep studying or cleaning or whatever, heat up the other stuff in the good old ‘wave, and you’ve got a super low-maintenance but awesome dinner.

This method has also been known to win over even the pickiest of veggie eaters, because it makes them taste super crispy like french fries 🍟

Hope you love ’em!

If you have (or find) a favorite roasted veggie or a favorite spice to add, let us know in the comments below!

xoxo 😘 Stay bright!

Rae

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Hope Hummus (Yum)

Hope Hummus (Yum)

Hummus is just one of those things… you don’t know what you’re missing until you’ve tried it! With the opening of a new Publix in my small-ish college town, everyone’s excited and checking out all the organic brands we never see at Wal-Mart. Publix’s coupon game is en pointe, and I decided to give Hope’s hummus a try because it was BOGO. 2 for the price of 1 is ridiculous!

As long as it’s good.

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Lucky for me, it rocks!

It just so happens that as my first blog post, and in keeping with the theme of “bright eats,” this thai coconut curry flavor is bright YELLOW! Don’t let that put you off. It’s absolutely perfect. It’s got a subtle curry kick, but it won’t leave you with bad breath like a lot of those garlic-y varieties will. The addition of coconut provides a nice sweetness to balance the heat. And check out these nutritionals:

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I also bought the original flavor, which I can’t wait to try, and I’m sure will be as good as this one! Hope has the perfect consistency down. This stuff is GOLD.

My favorite dipping vegetable (everyone finds their favorite!) is without a doubt sugar snap peas. If you haven’t already, I’d highly recommend giving them a shot. I have friends who are die-hard carrot fans – to each his own. I love the crunch and sweetness of sugar snap peas (they came by the name “sugar snap” honestly).

By the time I began writing this post, all of my sugar snaps had been eaten (by me). Aww. I plan on buying the rainbow carrots I eyed on my last store visit to try with Hope’s original flavor. These Back to Nature crackers are delicious if you run out of veggies – they’re the perfect crunch and flavor. Sadly, the first ingredient isn’t whole wheat flour… the word “nature” in the name got the best of me. I’ll be scoping out a more wholesome cracker in the future!

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Keep scrolling if you’d like some practical knowledge and application:

Hummus is a delicious source of plant protein, healthy fat, and fiber – made from chickpeas (aka garbanzo beans). Hummus and whole wheat crackers can actually combine to make a complete protein, with all the amino acids your body needs for rebuilding tissues. Veggies sometimes need a little help sneaking their way into our diets, and dipping them in yummy hummus makes them more exciting. It’s not only a great dip, but also a great mayo replacement when spread thinly on a turkey or chicken sandwich. The items pictured above make a fabulous hearty snack or mini-meal – especially for a simple college student with little more than a mini-fridge and a microwave to her kitchen.

Click here to read Hope Foods’ take on the cancer-scaring, health-boosting superfood we know as hummus, and for some savvy snacking tips and recipe ideas.

Stay bright,

Rae