Main Course: Roasted Veggies

when you live in metropolitan city, time is of the essence. i have been living in NYC for going on 7 years now - in that time i have learned that living a fast lifestyle can take a toll on your day to day life, stress levels and more importantly your health. it's so easy to just eat out at a nice restaurant to have a nice prepared meal - but after a while you learn that your pocket book gets a little slimmer, and your waist line gets a little rounder.

my coworker, and good friend Latoyia has taught me so many useful tips in the two years i've been privileged to work with her. she always has a sensible lunch that she prepared from her own kitchen - most of the time it's an interesting mix of different vegetables, or some great looking piece of fish. one of my favorite recipes she has shared with me is a Big Plate of Roasted Vegetables - in a small amount of time you can prepare a beautiful toss of colorful, and delicious choices as a serving. i always love making this recipe, mainly because it allows me to spend more time doing other things besides slaving over a stove.

Hope you Enjoy, and more importantly Save yourself some time for Health!

Step 1: i used the following Vegetables: 1 Acorn Squash, 1 lg Carrot, 1 Sweet Potato, 1 Cauliflower Head, 1 Bunch of Asparagus, Olive Oil, and Garlic

Step 2: Cut top off Acorn Squash, Slice in 1/2, then Discard the insides (much like you do with Butternut Squash).

Step 3: Place Acorn Squash Face Down on Baking Sheet Along with other Prepared Vegetables as shown above (i always toss my veggies in Olive Oil before setting on sheet - i also line my baking sheet with Parchment Paper)

Step 4: Preheat Oven to 400º

Step 5: Place Veggies in oven for 40 Minutes & then do the things you need to do

Step 6: Remove from Oven and Sprinkle with any Seasoning of your choice - i always eat 1/2 of the acorn squash either alone or with some feta cheese is always good!
Enjoy!

Photos by: David Y.