Roasted Vegetables with Parmesan and Pine Nuts
Just so you all know, it will be a while before I share another recipe with you. Jim and I are going to Kauai without the kids! Woohoo! I will try to at least share a beautiful picture or two while I’m gone. OK, now to this post…
Roasted Vegetables with Parmesan and Pine Nuts are a healthy, low carb side dish that can be added to any meal. The combination of the veggies, cheese, and pine nuts is super delicious! You can really use any kind of veggies, nuts, and cheese you have in the fridge, so this recipe can be very versatile (I think Manchego would be really tasty with it). I call recipes with flexible ingredients “garbage disposal dishes.” It sounds a little gross, but gets the point across, right? If we’re going to eat consistently healthy and affordable meals we need to have some “garbage disposal dishes” in our recipe arsenal. They help you use up what you already have and avoid wasting food.
Studies have shown that, although many nutrients in vegetables are destroyed by the roasting process, some are actually enhanced or made more bioavailable. Bioavailable means your body has better access to the nutrient. Sometimes cell walls are so tough to penetrate, that the nutrients will simply pass through your body, without being absorbed. Cooking the veggies softens those cell walls. This is also one of the reasons why chewing your food well is so important, by the way.
Vitamin A and other fat soluble vitamins tend to be enhanced by cooking your veggies. The message here is that you will be doing yourself a favor to eat some raw veggies and some cooked. An ideal dinner for me would be these roasted vegetables, a fresh salad, some kind of protein, and some kind of starch. I limit my starches to keep the carbs low, but usually have a little with my meals (waxy potatoes, brown rice, quinoa, and beans are my favorites). If I’m feeling lazy and don’t want to serve veggies in 2 different ways with dinner, I’ll make myself a fresh salad for lunch, and serve the roasted ones with dinner. Green smoothies are another great way to sneak those fresh veggies in, and the process of puréeing will help break down cell walls.
Before we get to the recipe for the Roasted Vegetables with Parmesan and Pine Nuts, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
| Servings | Prep Time |
| 4-6 People | 10 Minutes |
| Cook Time |
| 30 Minutes |
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Roasted Vegetables are a healthy, low carb side dish that can be added to any meal. The combination of veggies, cheese, and pine nuts is super delicious!
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- 3-4 Cups Mixed Veggies (chopped to even sizes)
- 2-3 Tbsp Coconut Oil (melted)
- 1 Tbsp Dehydrated Minced Onions
- 3 Garlic Cloves (chopped)
- Pink Himalayan Salt (to taste)
- Freshly Ground Pepper (to taste)
- 2 Tbsp Raw Pine Nuts
- 1/3 Cup Parmesan Cheese (grated)
- Spray a medium sized baking dish with coconut oil and preheat the oven to 400 degrees F.
- Combine your veggies in the baking dish and drizzle them with the melted coconut oil. Sprinkle them with the seasonings, then stir.
- Bake the dish for 15 minutes, then stir and add pine nuts, then cheese. Bake for about 15 more minutes, or until it looks good to you!
