Post Holiday/Pre-New Years Veggie Cleanse!

Winter Roasted Veggies

A few of you messaged me on Instagram about this bunch of veggies.

With all the hooplah of the holidays I’ve been craving lots of winter veggies and lemon water. Probably the bod telling me I need a sensible detox!

So here is my post holiday/pre New Years cleanse!

 

In season veggies like red cabbage, purple potatoes, carrots and asparagus actually make a perfect meal all by themselves and they are at their best right now.

I made a panko flat chicken so Sam would have the meat, veggie and potato meal he likes most.

The Deal

Purple Potatoes

The purple potatoes came from Publix.

They were near the small red new potatoes–in a mesh bag.

I cut them in half.

They are small potatoes, but they make up for that with nutritional power.

Purple potatoes pack a huge anti-disease punch. 

Fresh Asparagus

One bunch of fresh asparagus. I cut off the woody ends.

Asparagus has lots of perks–a natural diuretic, an antioxidant, helps rid the body of nasty chemicals, and it’s loaded with vitamins and minerals.

Carrots

Organic carrots cut into 2 inch or so chunks and no need to peel them.

Good for your eyes, defender against cancer and heart disease.

Red Cabbage

One head of red (purple really) cabbage .

Peel off the outer leaves then chop the cabbage into 2 inch or so pieces.

Red cabbage is so good for you–lots of fiber, antioxidants.

The purple color says it all!

Roasting

Here is what you really want to know.

I roasted the carrots, potatoes and asparagus then sautéed the red cabbage in a heavy pan.

Potatoes, Asparagus, Carrots

Once you have prepped the veggies, put them on a flat pan touched with olive oil.  I’ve been using the convection feature on my oven lately for most everything. Set the oven to 450 degrees, convection or not. Add salt and pepper and garlic then sprinkle with olive oil. Roast until they are fork tender.

Red Cabbage

Remove the outer leaves of the cabbage. Cut the cabbage into chunks and let sit for a

few minutes while the pan of olive oil heats up on the stove. Add the chopped cabbage and saute mixing with oil. I added seasoned Rice Wine Vinegar, 3 cloves garlic and salt and pepper. Saute until desired tenderness. I like a little Tabasco sauce or Sriracha on the cabbage

just before serving.

 

 

I hope to help you enjoy cooking more!

ML