Top Ate…Roasted Vegetables

Top Ate Roasted Vegetables from Top Ate on Your Plate

It's that time of year again!


There are mountains of food and drink everywhere.  Over Thanksgiving,  a family of ten prepares enough to feed a small army.  At work, there's a table with a never-ending supply of left-over (never healthy) food. It's free and it's there so I have to eat it, right?  Holiday parties are the BEST worst; each one more indulgent than the previous with sugary cocktails, adorable little bite-sized appetizers and cookie trays piled high.  Our skinny jeans are temporarily shelved (mine are hanging front-and-center in my closet so I see them everyday and am reminded of what I am missing).  Leggings and tights are my best friends; they are forgiving in all the right places.  Sugar hangovers and food depression (that's the technical term for feeling very badly about yourself after eating excessively) have permanently set in.  It's too cold to justify getting outside for a run.  It makes me want to order take-out, pour a glass of my deepest red wine, and sink into the couch to watch the latest episode of Scandal.

Let's pause for a moment to appreciate the beauty and brains of Olivia Pope.  Nothing, and I mean NOTHING, else would keep me up until 11:00p.m. on a Thursday night. Who else has the hugest girl crush on Olivia Pope?  Anyone, anyone?

I need to get back on track.  No matter how badly I cheat, I can redeem myself by getting back on track.

These roasted vegetable recipes will counteract the free leftover cookies and rum punch I know I will not be able to resist.  The ingredient lists are short (mostly vegetables, olive oil and seasoning) placing the emphasis on the natural caramelization and nutty flavors resulting from the roasting process.

'Tis the season to try to eat healthy!

Roasted Herbed Butternut Squash from Top Ate on Your Plate
1. Roasted Herbed Butternut Squash: This recipe came about due to a huge sale on butternut squash at Whole Foods.  The color and caramelization on the squash and onions made this recipe stand out compared to my typical, yet similar, roasted potatoes.
Honey Roasted Sweet Potatoes Fries from Top Ate on Your Plate
2. Honey Roasted Sweet Potatoes Fries: I LOVE to order sweet potato fries when I go to my favorite burger joint.  I am under no illusion that they are good for me.  They are still fried and still dripping with oil, but they are oh-so-tasty! This recipe is a healthier version of the classic burger joint dish.
Oven Roasted Asparagus from Top Ate on Your Plate
3. Oven Roasted Asparagus: This recipe is so versatile! It's easy enough to serve on a week night.  Fancy it up a bit for Christmas Eve by melting some gorgonzola crumbles over top.
Roasted Parmesan Brussels Sprouts from Top Ate on Your Plate
4. Roasted Parmesan Brussels Sprouts: Never did I ever think I would love Brussels sprouts, but, I do!  This recipe, filled with salty nuttiness, is on our table weekly. Anna, thanks for opening my eyes to a whole new Brussels sprouts filled world!
Roasted Garlic Cauliflower from Top Ate on Your Plate
5. Roasted Garlic Cauliflower: Have you ever roasted cauliflower? Do it! You'll never know how flavorful cauliflower can be until you roast it. The volume reduces down by about half and the flavor becomes concentrated.  The fresh garlic and Parmesan cheese perfectly compliment this dish without masking the authentic cauliflower flavor.
6. Roasted Broccoli: You know you are doing something right with your broccoli when your kids will eat it!  My son gobbles this down quickly and then asks for more.  It's a keeper!
Spreadable Roasted Garlic from Top Ate on Your Plate
7. Spreadable Roasted Garlic: My family has been frequenting a local Italian restaurant for as long as I can remember.  Along with the bread at the beginning of the meal, they bring a head (or two, or ten) of spreadable roasted garlic. It's so simple, but it sets this restaurant apart from any old Italian place! This garlic is also amazing in mashed potatoes!
Roasted Red Peppers from Top Ate on Your Plate
8. Roasted Red Peppers: My grandmother has been making this appetizer for years. She always serves it on a cheese platter with anchovies and olives.  The flavors blend so well.  This recipe is also great mixed in with my Create Your Own Quinoa Salad.

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