Roasted Vegetable Bowl

This dish couldn’t be easier to prepare and is full of fiber. Choose any vegetables you enjoy, roast them in olive oil, and toss them into a bowl, to add more fiber. Add in some rice or quinoa and top them with roasted chicken for your protein.

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A post shared by Steve (@eatwrightvegan)

Beef Stew

This hearty meal is packed with fiber from the vegetables and beans and it will keep you warm throughout the winter. You can put all the ingredients in an instant pot and let it cook all day, making it simple and less time-consuming.

Butternut Squash and Chickpea Curry

This butternut squash and chickpea curry should be top of your list to make this winter—it is so flavorful and filling and is a perfect meal to eat after a busy day. The fiber content is high from the butternut squash and chickpeas and every bite is so tasty because of all the spices used.

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A post shared by Geetha | Food Blogger (@flavourstreat)

The post These Dishes are Full of Fiber appeared first on thedancingcucumber.com.

Step 1: Chopping

While the oven preheats, you want to chop your veggies. The idea is to make everything evenly sized so it will cook evenly. You can use any chopping technique you want and the preferred shape may depend on the type of vegetable.

Step 2: Prepping

You can easily roast vegetables without any preparation, but you can also make them more delicious with oil and salt. Use olive oil for added flavor and healthy fats. If you have a spray bottle, spray some oil on your veggies to ensure even coating.

Step 3: Roasting

You want to put the baking tin with the veggies in the top third of the oven because that’s where they will roast the best. For an even result, you’ll need to turn them once in the middle of the roasting process. Depending on the vegetable you use, you can either shake the pan or use tongs to turn individual pieces.

Step 4: Finishing

After you take them out of the oven, you can sprinkle your veggies with a bit more olive oil, salt, or add some other flavor like lemon juice, minced herbs, or vinegar.

The post Here’s How to Make Roasted Veggies appeared first on thedancingcucumber.com.

Here is a winning combination of vegetables and how to roast them.

Peppers

First, you’re going to need peppers. These can be red, green or yellow depending on your color scheme. Given the combination we’re going for today, red peppers or yellow peppers are probably the best option.

Garlic

The best way to roast garlic is to roast the whole clove. A perfectly roasted garlic clove should be browned on the outside and slightly juicy on the inside. This offsets the freshness of the pepper.

Red Onion

You want your red onion cut into large slices so it can be chargrilled on the outside but retain moisture on the inside. This will hold lots of flavor and combine deliciously with the peppers and garlic.

Zucchini

Cut your zucchinis into fairly thick slices so that they can stay juicy and succulent. The green of the zucchini contrasts nicely with the red of the onion, white of the garlic and the red or yellow of the peppers.

The post What is the Best Combination of Roasted Vegetables? appeared first on thedancingcucumber.com.

You need to preheat the oven to 425°F in order to get the perfectly caramelized crust. While your oven heats, cut the squash into little cubes. Coat with olive oil and sprinkle with salt, pepper, and red pepper flakes if you like it spicy.

Next, place the squash over the baking sheet and make sure you don’t overcrowd it. Toss in the oven and let it roast for 40-50 minutes. You’ll know it’s done when you can easily pierce the squash with a fork.

That’s it – you now have perfectly roasted butternut squash that you can use as a side dish for various fall lunches and dinners!

The post The Best Way to Roast Butternut Squash appeared first on thedancingcucumber.com.

Roasted Vegetable Bowl

This dish couldn’t be easier to prepare and is full of fiber. Choose any vegetables you enjoy, roast them in olive oil, and toss them into a bowl, to add more fiber. Add in some rice or quinoa and top them with roasted chicken for your protein.

View this post on Instagram

A post shared by Steve (@eatwrightvegan)

Beef Stew

This hearty meal is packed with fiber from the vegetables and beans and it will keep you warm throughout the winter. You can put all the ingredients in an instant pot and let it cook all day, making it simple and less time-consuming.

Butternut Squash and Chickpea Curry

This butternut squash and chickpea curry should be top of your list to make this winter—it is so flavorful and filling and is a perfect meal to eat after a busy day. The fiber content is high from the butternut squash and chickpeas and every bite is so tasty because of all the spices used.

View this post on Instagram

A post shared by Geetha | Food Blogger (@flavourstreat)

The post These Dishes are Full of Fiber appeared first on thedancingcucumber.com.

Step 1: Chopping

While the oven preheats, you want to chop your veggies. The idea is to make everything evenly sized so it will cook evenly. You can use any chopping technique you want and the preferred shape may depend on the type of vegetable.

Step 2: Prepping

You can easily roast vegetables without any preparation, but you can also make them more delicious with oil and salt. Use olive oil for added flavor and healthy fats. If you have a spray bottle, spray some oil on your veggies to ensure even coating.

Step 3: Roasting

You want to put the baking tin with the veggies in the top third of the oven because that’s where they will roast the best. For an even result, you’ll need to turn them once in the middle of the roasting process. Depending on the vegetable you use, you can either shake the pan or use tongs to turn individual pieces.

Step 4: Finishing

After you take them out of the oven, you can sprinkle your veggies with a bit more olive oil, salt, or add some other flavor like lemon juice, minced herbs, or vinegar.

The post Here’s How to Make Roasted Veggies appeared first on thedancingcucumber.com.

Here is a winning combination of vegetables and how to roast them.

Peppers

First, you’re going to need peppers. These can be red, green or yellow depending on your color scheme. Given the combination we’re going for today, red peppers or yellow peppers are probably the best option.

Garlic

The best way to roast garlic is to roast the whole clove. A perfectly roasted garlic clove should be browned on the outside and slightly juicy on the inside. This offsets the freshness of the pepper.

Red Onion

You want your red onion cut into large slices so it can be chargrilled on the outside but retain moisture on the inside. This will hold lots of flavor and combine deliciously with the peppers and garlic.

Zucchini

Cut your zucchinis into fairly thick slices so that they can stay juicy and succulent. The green of the zucchini contrasts nicely with the red of the onion, white of the garlic and the red or yellow of the peppers.

The post What is the Best Combination of Roasted Vegetables? appeared first on thedancingcucumber.com.

You need to preheat the oven to 425°F in order to get the perfectly caramelized crust. While your oven heats, cut the squash into little cubes. Coat with olive oil and sprinkle with salt, pepper, and red pepper flakes if you like it spicy.

Next, place the squash over the baking sheet and make sure you don’t overcrowd it. Toss in the oven and let it roast for 40-50 minutes. You’ll know it’s done when you can easily pierce the squash with a fork.

That’s it – you now have perfectly roasted butternut squash that you can use as a side dish for various fall lunches and dinners!

The post The Best Way to Roast Butternut Squash appeared first on thedancingcucumber.com.