Live Whole Health #340: With healthy eating, let the oven do the work

VA News · October 26, 2026

Dinner gets a little cozier, the kitchen gets a little warmer. Sometimes healthy eating really can be as simple as chop, season, roast and enjoy.

As the evenings turn cooler, turning on the oven feels less like a chore and more like part of the season. A warm kitchen and the “healthy eating” aroma of roasting vegetables are sure signs that autumn has arrived.

Roasting brings out the best in vegetables and can make them taste different than their raw or boiled counterparts. As their natural sugars brown and caramelize, flavors become sweeter, deeper and more complex. It’s a great way to build flavor without relying on added salt, sugar or rich sauces.

Those beautiful fall colors also hint at the nutrition inside. Sweet potatoes and carrots are rich in beta-carotene, an antioxidant that the body converts to vitamin A to support healthy vision and immune function. Turnips provide vitamin C, which supports immune function and helps the body absorb iron from plant foods. Together, these vegetables provide fiber for digestive health, fullness and steadier blood sugar, plus potassium, which is important for healthy blood pressure.

Simple, budget-friendly vegetables provide a satisfying side dish without requiring a long ingredient list or an expensive grocery trip. Seasonal root vegetables tend to be affordable and have a relatively long storage life, giving you more time to use what you buy.

Have leftover Brussels sprouts, squash or another vegetable that needs to be used? Give it a spot on the pan. Flexible recipes help turn odds and ends into something delicious while reducing food waste and stretching your food dollars.

Be sure to check out this short demonstration video and many more from VHAHealthyTeachingKitchen ( HTK ) recipes that are nourishing, affordable and enjoyable!

| Yield: 6 servings |

For more recipes, please visit www.nutrition.va.gov.

Источник: VA News