Simple Oven roasted veggies

Did I tell you I’ve been doing intermittent fasting the past couple of weeks? Many of you readers suggested this technique as did one of my co-workers. I like the idea of intermittent fasting because it doesn’t place undue restrictions on what I eat (or at-least that is what I am practicing). I don’t eat sugar and deep fried foods. I eat everything else in moderation. I’ve been eating foods that I’ve been posting as part of my 100 days of healthy eating series. Healthy yet delicious food.

Simple oven roasted veggies

 The idea of intermittent fasting is to eat within an 8 hour window and fast for the remaining 16 hour period. When you’re eating meals at regular intervals your body is busy processing and absorbing the food and doesn’t burn fat. It is when you’re fasting for a prolonged period (greater than 12 hours) that your body starts burning the fat in your body.

I lost 1 kilo in the first 10 days. I had worked out only on 2 of those 10 days. That I was thrilled is a gross understatement. I was ecstatic. I saw some movement on the scale after a long long time. I plan to continue this to see how much I can lose with the same strategy. I’ll keep you posted on the details.

The toughest part is of course the 16 hour fasting period. You’ll sleep away around 6-7 hours of this period. The remaining 10 hours is a struggle. Your friends will drink coffee, will offer you murukku. Your coworkers would have returned from their hometown with sweets. Your canteen will make masala kadalai for evening snack. The tea kadai at the corner will be bursting at its seams with people taking big big bites of samosa in slow motion. Your mother may visit with masala vadai. Your kids will demand Maggi (your #1 weakness). You will be making dosai and chicken curry for the family’s dinner. All of this will happen during your fasting period. The whole fat world will be eating in front of you. You will be swigging green tea like it was beer and belch after realization strikes. It is hard, really hard. Just keep the end in mind and that come morning, you’ll eat the first dosai.

Oven roasted veggies are the yummiest way to eat your vegetables. This simple oven roasted veggies is as simple as it can get. It is super easy to put together and needs nothing more than chopping the veggies, tossing in the spice mix. You then dump them in a sheet pan and roast in the oven. I’ve kept it really basic here – a dash of paprika & black pepper powder, salt and some olive oil, just 4 ingredients other than the veggies. You can of course vary this several ways – lemon juice for a lemony kick, a little cumin for some earthiness, soy sauce & brown sugar for salty and sweet punch…

Pile these roasted veggies on a plate and call this lunch/dinner or add grilled chicken or fried eggs to make a filling meal. Enjoy!

Simple oven roasted veggies
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Simple oven roasted veggies
This simple oven roasted veggies is the yummiest way to eat vegetables!
Instructions
  1. Combine all the cut vegetables in a large bowl. Add paprika, black pepper powder, salt and olive oil and mix well with your hands so that all the veggies are nicely coated in the spices and oil.
  2. Preheat the oven to 200 degrees centigrade.
  3. Spread the spiced veggies on a sheet pan. Do not overcrowd the pan. Roast in batches if necessary. I roasted in 2 batches. Place in the top rack of the oven and broil/roast for 20-30 minutes or until veggies are browned around the edges. Remove from oven. Allow to cool for 5 minutes. Serve.
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