nutritionist Chelsea

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Easy Oven-Roasted Vegetables

Easy Oven-Roasted Vegetables

Roasted vegetables become sweet and smoky when roasted in a hot oven simply by adding seasonings and good olive oil. While roasted veggies make a flavorful side dish to any entrée, you could also use them as a salad topping or layer them on your sandwich at lunch. Endless possibilities with this recipe!

Here are your ingredients: 

1 green pepper, seeds removed and sliced into 4 quarters
2 red onions, peeled and sliced in half
3 sweet onions, peeled and sliced in half
1-2 tablespoons of olive oil (enough for coating vegetables)
Salt and pepper, to taste

Here are your directions: Preheat oven to 400˚F.

Place vegetables on baking sheet, drizzle with olive oil, salt, and pepper, and toss.

Prepped Vegetables
Prepped Vegetables

Roast veggies for 25 minutes. Remove from oven, and flip veggies to other side. Continue to roast another 10-15 minutes.

Remove from oven and enjoy!

Hint: This recipe could be multiplied, as roasted veggies can be eaten hot, warm, room temperature, and even cold. Simply store leftovers in fridge and use throughout the week!

Oven-Roasted Vegetables on Salad
Oven-Roasted Vegetables on Salad

Why:  Did you know that onions are part of the allium family of vegetables that have been shown to help prevent certain types of cancer? Onions are rich in organosulfur compound that cause apoptosis (cell death) in certain tumor cell lines. Research has shown this amazing protective effect from the allium family (which includes garlic, leeks, and chives, too) is strong in regards to stomach cancer and colon cancer. The takeaway: eat your garlic and onions! Check out THIS research article on allium veggies and the studies conducted regarding cancer prevention.

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