Leslie Beck, reknown Registered Dietitian and healthy food writer for the Globe and Mail, recently published an article in The Globe and Mail with her Top Ten list of herbs and spices to help pop the flavour in your food and reduce the need for salt…just in time for spring!
For a recipe from PPEP that puts that great idea into practice, try this one.
Roasted Vegetables with Herbs
Serves 4 – Serving Size 1 cup (250 mL)
5 cups (1.25 L) mixed vegetables such as potatoes, bell peppers, carrots, yams, red onion, zucchini, parsnip, turnip – chopped into 3/4 in (2 cm) squares
6 cloves of garlic (that’s right :)!
2 T (30 mL) olive or canola oil
2 T (30 mL) balsamic or red wine vinegar
1 tsp of mixed dried herbs, such as oregano, rosemary or thyme
1. Preheat oven to 425oF (220oC), and line a baking tray with parchment paper.
2. Toss garlic with vegetables, canola oil, vinegar and herbs.
3. Place all vegetables in a single layer on the baking tray.
4. Bake for 45-50 minutes or until golden. Toss every 15 minutes.
Per serving: 169 kcal, 7 g fat, 0.6 g saturated fat, 24 g carbohydrate, 4 g fibre, 3 g protein.