I noticed something interesting the other day. My very healthy newish habit of eating more vegetables is adding a lot of extra calories to my diet. And fat.
Because I have learned that vegetables taste so much better roasted. And I roast them in olive oil. And I never measure; just pour it on, toss them around, coat them well. In my mind I know that olive oil is considered a healthy, “good” fat. And my eating plan is not one that counts calories. But I had not realized just how many calories I was adding. And it is a lot.
So it comes down to a cost/benefit decision. Is it better that I am eating so many more vegetables regardless of the fat and calories I am ingesting while doing so? For now, I am going to say “yes.” Because I am not normally a veggie eater so the fact that I am having so many more and actually enjoying them is quite an accomplishment for me, not to be easily dismissed because of some oil.
But I do wonder about it. And think maybe I should see what I can do to be a little less liberal with the oil next time. Maybe it is time to bring out a measuring spoon. Or try lining my pan with parchment paper. Or use a spritzer. Any other suggestions?
Meanwhile, just in case you want to join me on my new, delicious veggie eating adventure, here are a few of my favorites that I have been eating for afternoon snacks lately:
Green Bean Fries
Preheat oven and sheet pan to 450 degrees. Coat clean, trimmed green beans with olive oil. Salt and pepper to taste. Spread on hot pan and bake for 20-25 minutes, tossing and turning every ten minutes. These are best when starting to brown and getting just a bit crispy.
Preheat oven and sheet pan to 450 degrees. Peel and thinly slice carrots. (I found that a food processor makes this faster and easier.) Coat with olive oil. Roast in a single layer for 10 minutes. Drizzle with sugar free maple syrup; stir. Roast for 10-20 more minutes, stirring once, until the carrots start to brown.
Jenn’s Best Ever Broccoli
3-4 bunches of fresh broccoli
2-3 cloves of garlic, cut into thin slivers
1/2 lemon (juice)
2 tablespoons of fresh Parmesan cheese
salt and pepper to taste
Preheat oven to 400 degrees. Combine broccoli (cut into florets) with the garlic, S&P and olive oil. Roast for 20 minutes but do not open oven door. The broccoli will start to brown. Remove from oven and toss with lemon juice (to taste) and 2 tablespoons Parmesan cheese.