1 Simple Trick to Make Veggies Taste Great

1 Simple Trick to Make Veggies Taste Great

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– Hey guys, Robby here
from Cross Fit South Bend, with a special Halloween
edition of Wellness Wednesday. We are here with the three little piggies. You can see that Remi is not too happy about
being in his pig costume. We’ve got the big bad wolf on camera. So, today we’re going to be talking about how to cook your vegetables. One of the biggest things I
see during nutrition coaching is people aren’t familiar
with how to cook vegetables or they’re not familiar
with the way to cook them to make them taste good. So I’m going to show you a
method that I use for the overwhelming majority of of my vegetables. I would say more than 75%
of the vegetables I cook this is the way I cook them. I laid out here a few vegetables that you could do this with. You can do this with green beans, you can do this with butternut squash, you can do this with jicama. And if you don’t know what that is I’m gonna explain in just a second. But, we do it all the time
with any type of white potato. You can do this with a diced sweet potato. You can do this with
broccoli, cauliflower, Brussels sprouts, cabbage. In fact, the cruciferous
vegetables, the broccoli, cauliflower, Brussels sprouts, cabbage tend to really benefit
from roasting at high heat with some salt and some oil. So, just for tonight just
to take an example just to maybe show you something
that you haven’t done before. We’re gonna talk about
jicama and jicama sticks. If you’ve never heard of jicama, technically it’s a legume
but it’s a non-problematic legume if you follow the paleo diet. It’s kind of like a south
american potato of sorts. It’s very fibrous and Wholefoods
sells these jicama sticks. It’s really not that hard to
make these if you pick up a jicama at a store but pre-bought
they work pretty well too. All you would do with anything
that you want to cook is take your green beans, your
butternut squash, your jicama or your cauliflower or what have you, put it on the sheet pan. Lay it out. There wasn’t too much in here
so I can put more on if I had an extra carton or
something like that. And then you can put any
type of oil on so you know, the vast majority of the time
I’m just using some olive oil. You can eyeball it,
you can measure it out. It really doesn’t matter just
kind of depends on your goals. If you’re following more of
the macros template then you’re obviously gonna want to measure it out. But usually a couple glugs
will get you somewhere in the range of one to three tablespoons. And then you’re gonna toss it up. Make sure you get that oil
coated all the way through. The vast majority of the
time all I use is just salt because I think oil salt
plus heat really does the job with most of these vegetables
but you can put any seasonings on you want. If you have chili powder,
pepper, what have you. I’m just gonna dry off
my hands here real quick. And typically, what I’ll do
is I’ll put this in the oven anywhere from 350 to 400-450
depending on the vegetable. If you’ve got a hardier vegetable and you want it to be more done, put it in at 400-450. If you’ve got something like leeks which I’ll sometimes roast, or onions then probably 350. So, all you do is pop that in the oven. And then basically a half an hour later, it’s ready to go. It’s ready for you. One of the nice things that
I really like about roasting in addition to making the
food taste fantastic is that you can go do something else
while the food is cooking so you don’t have to be
sitting behind a stove while something is sauteing. Now, I just happen to have
here some roasted cruciferous that I cooked earlier in the week. So these are Brussels
sprouts and cauliflower that I had cooked earlier in the week. And this is kind of the
done ness you want them to. Now obviously it’s gonna depend on who you’re cooking them for. Some people like them more done. Some people like them less done. As my wife knows I tend to like
things more done and I would like them probably even
more done than this. But this is probably a good
balance for most people where it’s not too overdone charred
but it’s done enough that you’re getting those really good flavors. Brussels sprouts, cabbage,
cauliflower, broccoli. For most people those taste eh, not so great when they’re
steamed or boiled. But they taste really really
good when they are roasted at high heat and if you take
some ghee or some butter and some salt with these
cruciferous and roast them up, you’re gonna get a really delicious meal. Alright guys, hopefully
now you’ve got a good sense of how to cook a lot of
these different vegetables. You can do this with green
beans, butternut squash, jicama, white potato, sweet potato, broccoli, cauliflower, Brussels sprouts, cabbage. I do it with leeks sometimes. You can do it with onions. You can do it with all
sorts of different things. Give it a try. See what you think. It’s super simple to do and hopefully you get a delicious meal out of it. Alright guys, thanks
so much for tuning in. We’ll see you next time.

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