Roasted Vegetables

Eating healthy for a sustainable period takes practice. The problem is, no matter what the diet – low glycemic (like me), Weight Watchers or low-calorie – we develop certain “go to” foods and tend to eat them over and over. There are ways to keep those foods fresh tasting and unique. Roasted veggies fit almost any diet, and most of us can sling a little olive oil, sea salt and/or balsamic vinegar together to make them even better. But here’s a nice little recipe for a vegetable sprinkle you can make up, and then use about a teaspoon of it on squash, asparagus, beets or whatever you happen to be roasting.

This recipe can be found on the internet but it was originally published by Fine Cooking Magazine in November of 2007. You can mix it into a sprinkler container and have enough for several trays of veggies. Last night on Alton Brown’s “Good Eats”, he made a sprinkler jar out of a regular jar with 2 lids, one for covering, and one with holes in it for sprinkling. He used his for making dry rubs for meats, but I think you could adapt it. Or just use an old salt shaker.

2 tsp. cumin
1 tsp. coriander
½ tsp. chile powder
½ tsp. sweet paprika
½ tsp. cinnamon
¼ tsp. allspice
¼ tsp. ginger
1/8 tsp. cayenne pepper
Pinch of cloves

Although the veggie sprinkle was originally designed for squash, I think it’ll work for sweet potatoes, beets and carrots, too. When I make roasted asparagus, I tend to use lemon zest, sea salt and sometimes a sprinkle of garlic. Invent your own sprinkle and come tell us about it!