I spent the last 3 years living in tropical climates trying, to avoid the biting Northeast winters. I lived and traveled from Arizona to Hawaii to Australia. I built up this idea in my mind that my tri-state area home was a bleak place to live. But now that I’ve made my homecoming this past November…well, beauty is WHEREVER you find it – just open your eyes and choose to be surrounded by it! ♥
I love the changing seasons – the cycle of birth, death and renewal – spring blooms, hot summers, autumn’s crisp air and even the silence of winter. There was a time when I thought I wanted to move to a tropical climate year-round, but after three years of nearly constant heat, I can confidently say that four seasons resonate with my body and soul.
Which brings me to the topic of eating seasonally. This winter, I just can’t get enough of roasted veggies – especially cauliflower and brussels sprouts. I can’t believe I never tasted a brussels sprout until last year when on a whim, I got some roasted from Whole Foods. Wow! Love ‘em! But at $7.99/lb, I’ll make them myself, thank you. They’re so easy and delish. I also learned through the Nourshed Kitchen’s 28 Day Challenge not to be scared to add fat to my veggies. Not only does it make it taste better, but the fat helps the body assimilate the vitamins in the vegetable more easily. Hello oil and butter!
Roasted Winter Veggies
1) Preheat the oven to 375F. Cut brussels sprouts in half and/or cauliflower into bite-size florets and toss with olive oil, salt and pepper. For the cauliflower, I add a ton of crushed garlic cloves after the first 20-minutes (me loves garlic!) but don’t mince it! Just crush it, otherwise it will burn.
2) Place on a foil-lined baking sheet in the oven – approximately 40-50 minutes – tossing every now and then so that they brown evenly.
3) Enjoy! Yum, I can eat a whole big bowl – no prob.
Check out the Food Renegade Fight Back Fridays for more foodie posts.