It’s January! It’s the time when many people go on a diet and start to reduce the weight that they put on during the holiday season. Eating some green vegetables is healthy and great.
But my stomach doesn’t feel satisfied when I don’t eat a warm dish for dinner. I arranged the original recipe that I found in the magazine a little bit and created the new vinaigrette recipe for the roasted vegetables in the way my husband and I like. You can use any vegetables to oven-roast and put more green leaves on the plate if you want.
Let’s enjoy the vegetables and stay healthy. We hope you all have the successful and prosperous year of 2019!
Ingredients (for two people):
- 1/4 extra virgin olive oil
- 1 Tbsp chopped fresh mint leaves
- 1 Tbsp chopped fresh tarragon leaves
- 1/2 or 1 teaspoon chopped garlic
- 2 Tbsp chopped walnuts
- Sea salt
- Freshly ground black pepper
For roasting vegetables
- Some rainbow carrots
- 2/3 of a sweet potato
- 1-2 Tbsp extra virgin olive oil
- Some green leaves (kale, spinach, mizuna, arugula, butter lettuce are recommended)
- Chicken strips, grilled shrimp etc
Get ready all ingredients for dressing and mix them in the Mason jar.
Wash the vegetables for roasting. This time, I used rainbow carrots and a sweet potato.
Sliced the vegetables in the way you like. In my case, I sliced the carrots in half (or three pieces) and sliced a sweet potato about 1/4 inch.
Mix 1-2 Tbsp in the vegetables and shake them in the bowl.
Line up the vegetables in one layer.
Heat the oven for 400F and Roast the vegetables in the oven for 15 minutes (or 20 minutes if the vegetables are thicker.)
When the roasted vegetables are done, put them in the bowl and mix with the vinaigrette. Shake them.
Put the vegetables on the place nicely and add some green leaves.
You can also add some protein such as chicken strips or grilled shrimp. That will make a great dinner.