Lisa WilsonLisa Wilson is a Certified Health, Nutrition and Wellness Counselor and a Certified Fitness Trainer. She is the founder of Nourished, LLC and Parkfit, Outdoor Fitness for Women. She helps busy families incorporate healthy meals into their life on a regular basis. As the mother of three, Lisa is passionate about proper nourishment for growing children. She works with clients seeking weight loss, sugar reduction, cholesterol control, hormone balance, emotional issues, wellness, prevention, renewed energy and balance and more. Lisa offers individual and group counseling. Individuals are often referred to her practice by area doctors. She also offers a cooking class series in the home or office! The classes cover kitchen basics, intermediate classes and classes on stepping it up to ultimate health! Lisa earned her undergraduate degree from the College of Saint Benedict in Minnesota. She received her training as a Health Counselor through a program with Columbia University, at the Institute for Integrative Nutrition in Manhattan. She lives and works in McLean, Virginia.
Lisa Wilson: Hi, I am Lisa Wilson with Nourished, LLC. I insist that eating healthy is an easy and fun thing to do for you and your family. So, we are continuing here with our root vegetables series. Now, with the root vegetables, you can go ahead and choose whatever vegetable you are drawn towards.
So, over here, what I have started with, I have some carrots, parsnips, turnips. I have a sweet potato. I have some squash, which I have already cut up. It s in my bowl, in little bite size, kind of one inch pieces or so and I am going to go ahead and cut up my last sweet potato here and we will cut them into little bite size pieces.
Now, just to show you, how easy this is, we are making a Roasted Root Vegetable. So, I am going to take my sweet potato and pop it right in to the bowl and with my potatoes which have been peeled and chopped and with my squash which is also been peeled and chopped, my turnips. I have a couple of parsnips here. You could also add celery root, burdock root. I love a roasted onion, a nice sweet onion. So, you can really tailor this to your families desires.
Once it's all in the bowl, so easy. What we are going to do is toss it in some olive oil. So, olive oil, you don t need too much olive oil, you just want to lightly coat it. My thyme, my dried thyme. I am using a couple of tablespoons but I really like thyme. So, in to the bowl, I am going to add some salt, some sea salt, about a tablespoon.
Once it s done, and it s time to get dirty, time to get your hands in there and dig around, toss it in the oil. Smells good already. I had these out last night. I had some women over to the house and they were just great munching finger food. You can serve it with the dinner. You can have it for kids after school snack when they get home, it's a wonderful to fill the house with all these smells.
So, here is my baking sheet, with my parchment paper and I am just going to put that right on to the parchment paper and then into my oven which is pre-heated already to 350 degrees and I am going to roast these vegetables and then we will check them in 30 minutes and let s see what we have got. Our buzzer just went off, our root vegetables are ready. I m just showing to you before I put them in the tray. Aren t they pretty? Just a little bit of crispiness on top. Just a little bit of golden brown. So, we are going to put them on to our serving tray and look at that nice, crisp. Those nice crisp edges because they are little bit separated on the baking sheet. So, that s the way you want them to look, when you are putting them on the pan. These have been in the oven for 30 minutes at 400 degrees. We have been roasting these root vegetables, loosen them everywhere, get finger food.
So, now they are on the pretty serving tray, again you can serve these for dinner, for an after school snack or you can just set these out for fun finger food, when you are having guests over.
Alright, so let's move on and make some carrot soup. You will love it.