We are past the shortest day of the year but still very much in the cold, dark days of winter. At this time of year, it’s easy to curl up with comfort foods, ignore the world outside and forgo vegetables in favor of delicious leftovers from the holidays.
In the spring, fresh vegetables like asparagus, spring greens and spring onions are everywhere. Thinking of the sleeveless tops and shorts of summer, we reach for those veggies aiming to improve our health and weight. In the summer, delicious fruit is ubiquitous and in salads at every event we attend. Corn and tomatoes are cheap and perfectly ripe.
Then fall comes, and with the change of weather, different vegetables are in season. The problem is that squashes, cruciferous and root vegetables tend toward being harder to cook than the vegetables that ripen during the rest of the year. Of course, as we now live in a globally connected world, we buy fresh out-of-season fruit from around the world at any time of the year. However, if you are trying to eat locally, it can be a bit trickier.
Moreover, with the abundance of sweet-focused holidays from October to February, it’s easy to find yourself eating candy, cookies and other treats instead of vegetables. For many of us, we encounter squash and root vegetables predominantly in the form of pumpkin pie and candied yams. However, root vegetables are densely packed with vitamins, fiber and nutrients and winter squash are more nutritious than most summer squash. Winter vegetables can also fight inflammation and aid healthy blood sugar levels. So, if you’re interested in the great health benefits of winter vegetables, put the whipped cream down and have them as a healthy side on nonholidays. They are delicious without marshmallows and pie crusts too!
The best part is, there is a simple way to cook root vegetables and squash! We love roasting them. It’s really one of the easiest ways to make delicious veggies. The browning from the oven gives the veggies an excellent flavor. And, outside of cutting and seasoning, you don’t have to do much to make them great. There is no need to dress it up. It’s an easy side that doesn’t require a real recipe.
Simply cut the vegetable of your choice into the desired size — usually a cube — and bake with a minimal amount of oil in a 400-degree oven until the outside is crispy and the inside is soft. To really control the amount of oil you use, use an oil spray bottle like the Misto (this is not an affiliated link; we make no money from sharing it) or something similar. You can put a thin sheen on your vegetables and make sure they don’t sit on fat as they cook!
We hope you’re enjoying 2019 so far and that you are back into the swing of eating healthy. Remember, the Glucocil team is rooting you and for your healthy lifestyle to help you feel your best!