I enjoy cooking at home and feel good about it, since research shows these meals tend to have more nutrients and fiber and less fat and sodium.  Plus I get to control what goes into my meals.

However, the lazy cook in me has shown up lately, and it has been a struggle to want to follow a recipe or plan meals in advance. This has made for interesting evenings when I have no clue what I will be making for dinner.

I have turned quite a bit to roasting vegetables the last few months. Here is why:

1. Easy – I cut up some veggies, toss them in oil and seasonings, and put them in the oven.
2. Tasty – roasting veggies brings out flavors that steaming or boiling do not.
3. Save money – when I have extra veggies that did not make it into another recipe, I toss them in for roasting, so I do not have to throw them away.
4. Easy pairings – I find most meats and seafood work with any roasted veggies, so it does not take much thought to make a whole meal this way.
5. Variety – I mix and match vegetables I happen to have on hand, so meals are different even though I am still roasting.

Root and Tuber Roast (serves 4)

This combo is a recent favorite. Others I like: 1) cauliflower, asparagus, and sweet potato, and 2) zucchini, yellow squash, and red sweet bell pepper (sprinkle with feta cheese after cooking).

2 medium fresh beets
4 medium carrots
2 medium potatoes
1 medium onion
1/4 cup oil
1 tsp salt
1 tsp black pepper

1. Preheat oven to 425°F.
2. Wash vegetables. Peel beets, carrots, and onion. Dice into similar sized pieces, about 1-inch thick.
3. In a large bowl, whisk together oil, salt, and pepper. Add vegetables and toss to coat.
4. Spread vegetables evenly onto 2 baking sheets (or line with foil). Veggies should have some space between them.
5. Place in oven and bake 30-40 minutes, stirring about halfway through.

Nutritional analysis per serving: 250 calories, 14g fat, 660mg sodium, 31g carbohydrate, 6g fiber, 4g protein

Today's post was written by Caitlin Huth. Caitlin Huth, MS, RD, is a registered dietitian and Nutrition & Wellness Educator serving DeWitt, Macon, and Piatt Counties. She teaches nutrition- and food-based lessons around heart health, food safety, diabetes, and others. In all classes, she encourages trying new foods, gaining confidence in healthy eating, and getting back into our kitchens.