Archive for the ‘Sweet Potatoes’ Category

Vegetable Roasting @ 450 degrees

Tuesday, April 13th, 2010

Asparagus (trimmed) 10-15 minutes  sprinkle with lemon peel

Beets (whole, unpeeled, prick with fork) 1 hour sprinkle with salt, pepper, orange peel

Broccoli 10-15 minutes sprinkle with grated cheese

Brussel sprouts (trim and half) 15-20 minutes sprinkle with salt, pepper, cheese

Butternut Squash (cubed) 40 minutes sprinkle before roasting with rosemary

Carrots (1 inch pieces) 30-40 minutes toss with pumpkin pie spice before serving

Cauliflower 20-30 minutes sprinkle with fresh parsley before serving

Eggplant (sliced) 20-25 minutes

Fennel 35-40 minutes sprinkle with fresh orange peel

Green Beans 20-30 minutes sprinkle with fresh lemon juice and dill before serving

Onions (wedged) 20-30 minutes sprinkle with brown sugar and cider vinegar, roast 5 more min

Potatoes (cubed) 45 mins, sprinkle with fresh orange peel

Sweet Peppers (1 inch strips) 30 minutes, serve with thinly sliced basil leaves

Sweet Potatoes (cubed) 30 minutes, sprinkle with rosemary

Turnips (peel and slice) 45 to 50 minutes, sprinkle with fresh mint.

Zucchini (long strips) 15-20 minutes, serve with fresh Parmesan.

Posted in Asparagus, Beets, Broccoli, Brussel Sprouts, Butternut Squash, Carrots, Cauliflower, Eggplant, Fennel, Green Beans, Green Peppers, Onions, Potatoes, Sweet Potatoes, Turnips, Zucchini, recipes | No Comments »

Fall’s Cancer Fighters

Tuesday, April 13th, 2010

The gorgeous colors of fall’s fruits and veggies come from carotenoids, which some may say may fight cancer.  A recent study found that people whose diets were rich in beta-carotene, lutein, and zeaxanthin were 26% less likely to develop kidney cancer.  Women eating this same diet had lower risk of ovarian cancer and in men lower risks of lung cancer.

Let’s enjoy nature’s fall bounty of colors and nutrition!

Posted in Carrots, Collard Greens, Kale, Pumpkin, Spinach, Sweet Potatoes, information | No Comments »

Roasted Root Vegetables (Esther Manwaring)

Wednesday, March 3rd, 2010

4 T Olive Oil                                     2 lb  root vegetables*
1 T  rosemary (or thyme)chopped   1 head garlic minced

Chop 2 pounds of root vegetables of your choice. You can chose a variety or have just one. Preheat oven 425 °F. Place oil in large frying pan, low heat. Add vegetables (except garlic) and rosemary (or thyme). Sprinkle with salt and pepper and cook briefly. Stir to coat vegetables with oil. Place veggies in 9×13pan and place pan in oven.    
Bake 30 min, opening oven and stirring once or twice. 

Add garlic and stir. If vegetables are not brown, set temperature to 450 °F.        
Bake another 30 minutes, stirring every 10 min (until vegetables are tender and browned). 

*carrots, onion, garlic, potatoes, turnips, parsnips, sweet potatoes, potatoes

Posted in Carrots, Onions, Parsnips, Potatoes, Sweet Potatoes, Turnips, recipes | No Comments »