Roasting the squash with ginger root and orange zest adds plenty of flavour. It’s a delicious way to get your beta carotene.
This is one of those easy-to-make recipes the whole family will love. And they're loaded with beta-carotene, an antioxidant that helps fight disease. Turn the potatoes once or twice while baking to prevent them from burning.
If you're looking for ways to get the kids - or even the adults - in your family to eat their greens, look no further! Roasting broccoli gives it a delicious nutty flavour and crispy texture. You may never go back to plain old steamed broccoli after…
Portobello mushrooms have a meaty texture and rich flavour, making them a tasty vegetarian alternative to a steak or a beef burger. I also like to add sliced grilled portobellos to a platter of mixed grilled vegetables. So easy and so delicious.
Swiss chard is an incredibly versatile vegetable - it can be added to soups, stir fries and casseroles, or steamed and enjoyed on its own. This is one of my favourite ways to enjoy Swiss Chard.
So simple, yet so delicious. I'm convinced orange zest and sweet potatoes were meant to be paired together, and I think you'll agree after tasting this dish. For a lower sugar version, substitute the maple syrup with orange juice.
Roasting cauliflower gives it a delicious nutty flavour and crispy texture. I use plenty of freshly ground black pepper to give the cauliflower extra spice. If you don't like garlic, feel free to omit it from the recipe.
Roasting cauliflower produces a nice brown colour and nutty flavour. Red peppers add a splash of colour and make this side dish an excellent source of vitamin C.
Tabbouleh is a Middle Eastern salad traditionally made with bulgur, a cracked wheat. I've changed things up and substituted quinoa, a whole grain that's high in protein.
Serve this delicious risotto as a side dish or on its own as a vegetarian main course.