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Resolutions and Roasted Vegetables Resolutions and Roasted Vegetables Resolutions and Roasted Vegetables

Resolutions and Roasted Vegetables

Start this year fresh with a bowl of roasted veggies and self-love.

There’s something about the concept of “new” that is so kind. New feels generous, to yourself and the world around you. New looks like intention and prioritizing. New sounds like second chances and revitalized ambition, (it also sounds like hot, bubbling coffee and sunny Sunday family brunch).

And it’s a new year! Congrats, you made it to 2016.

You deserve to start this year with celebration and ease, not “giving up this, giving up that” or “I have to do this, this, and this.” Make this year about making choices that put who and what you love first, including yourself (self-love is essential, people!).

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Story and photos by Gina Yu

One of the ways that I show myself some love is by… roasting vegetables. Weird right? Stay with me on this.

– Chopping up vegetables feels meditative and smart, (Nothing in front of me is frozen or vacuum-sealed, great. Vegetables are delicious. Magical even, when cooked well. I’m taking care of my body).

– Then thrown in a bowl, salt/peppered and drizzled with olive oil, the veggies are dressed and ready, low-maintenance (Seasonal produce doesn’t need much to shine. In fact, let them shine. Go simple, and taste the flavors at its best.).

– The veggies go into the oven and emerge transformed. Sweeter, roasty, warm, (Pure magic, in my opinion. Just add heat. Give yourself some time. Return, and ta-da!).

For me, the transformation is a beautiful thing to recognize and reflect on. It reminds me that things worth enjoying take patience, and that satisfaction can come from humble, simple places. It just takes reaching out and accepting good things around you, however small. And hey, when in doubt, put an egg on it. I always do.

Happy 2016 Shipters! We’re rooting for you.

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Recipe:

1 red onion

2 sweet potatoes

1  8 oz. package of baby Portabella mushrooms

2 heads of broccoli

olive oil or coconut oil

½ tsp salt

½ tsp pepper

4 eggs

Directions:

  1. Preheat oven to 425 degrees.
  2. Dice onion, sweet potatoes, mushrooms and broccoli into ½ in cubes. This will ensure an even cook on all the vegetables, while allowing them to cook through without burning.
  3. Toss into a bowl, coat evenly with oil. Sprinkle in salt and pepper, then toss again to distribute.
  4. Spread evenly onto a sheet pan.
  5. Bake for 35-45 min, or until browned. Stir once or twice throughout.
  6. Once baked, set aside to cool.
  7. Optional: put an egg on it. However you want it.
    I like a good ole sunny-side up egg. The runny yolk becomes a delicious “sauce” when broken over the veggies.

*This recipe makes 2 servings but can be multiplied for more. Treat yourself; treat the people you love! Experiment and have fun with the veggies, interchanging them with seasonal favorites and alternatives.

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