The Perfect Side Dish: Roasted Vegetable Medley

By Ellen Grimlie, LRD Feb 06, 2017

Vegetables contain many nutrients that are helpful during and after cancer treatment. Roasting vegetables will bring out many interesting flavors. This recipe is a great way to easily add in vegetables at a meal. They can be pureed if needed for those who have difficulty chewing or are great just the way they are.

Tools:

  • Cutting board
  • Knife
  • Vegetable peeler
  • Potato masher
  • Measuring cups and spoons
  • Zip lock bag
  • Bowl
  • Cookie sheet or baking pan
  • Food processor
  • Oven

Ingredients:

  • Fresh vegetable of your choice such as 1 pound of carrots, 2 potatoes or 2 sweet potatoes
  • Olive oil to drizzle on vegetables
  • Cottage cheese or Greek yogurt
  • Whipping cream – 1 cup

Method:
1. Heat oven to 400 degrees
2. Wash, peel and chop vegetables
3. Place in zip lock bag and drizzle with olive oil
4. Season with salt and pepper if desired
5. Place vegetables on baking pan & roast in oven for 30 minutes or until tender
6. Remove from oven
7. Place about 1 cup of roasted vegetables in food processor
8. Add ½ c cottage cheese or 6 oz of Greek yogurt
9. Add 1-2 tablespoons whipping cream if desired
10. Pulse several times in food processor and add more cream or milk if a thinner liquid is desired

Nutritional information:

  • 1 cup potatoes prepared = 400 calories and 14-20 grams protein
  • 1 cup carrots prepared = 200 calories and 18 grams protein
  • Additional cream will add 60 calories per tablespoon.

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