My Sweet Marie

Posts Tagged ‘vegetables

Now say that title ten times real fast! Here’s a terrific recipe for veggies that will impress the eyes and the tummy! I love roasted veggies in the fall and with the root veggies in abundance, why not? Here’s how:


  • 2-3 carrots peeled and cut into crudités
  • 1 small turnip chopped into large dice
  • 2-4 beets (pre-cook and peel, 1/4 them)
  • squash cut into large chunks
  • 2-3 parsnips, peeled and chopped
  • 4-5 cloves garlic chopped
  • 1 small red onion sliced
  • 2 tbsp. olive oil (or more if you like)
  • 2 tbsp. olive oil
  • 1-2 tbsp. maple syrup
  • herbes de provence **


  1. Pre-cook your beets either by roasting in the oven or boiling. Peel them and cut into 1/4’s.
  2.  Prep your other veggies and place in large bowl. Toss with most of the oil, spices and vinegar, save a bit of each for the beets.
  3. Toss the cooked beets with the rest of oil,spices and vinegar. Keep separate from the other veggies.
  4. On a parchment lined tray spread the veggies out. Put the beets at one end to keep them from bleeding into your other veggies.
  5. Drizzle the syrup over all the veggies.
  6. Roast uncovered at 375 for an hour or till fork tender.
  7. Enjoy as a side dish to chicken, fish, beef or pork!
  8. ** other spices can be subbed like curry or cumin, any variety.

I’m sure many of you have done veggies on the grill but have you done them in parchment paper? Try that next time and let me know how you make out! You can do a variety of veg or just one or two, here are some that I like and here’s how I do it:


  • carrots sliced, julienned or chunks
  • asparagus
  • zucchini in chunks or large slices
  • celery
  • onion of any sort(leek, pearl, spanish, red onion or sweet onion)
  • beets ( cut in large dice)
  • turnips
  • broccoli
  • cauliflower
  • green or yellow beans
  • peppers, red,yellow or orange
  • Brussel sprouts
  • salt and pepper to taste
  • 1-2 tbsp of olive oil


  1. In a large bowl mix all your veggies with the olive oil or oil of choice.
  2. Now on a large piece of parchment, place the veggies and wrap in a packet/envelope type package. Now wrap that packet in a foil package!
  3. The parchment keeps the veggies a bit crispy rather then soggy! Also the foil won’t be leeching into your food!
  4. Enjoy!

Today at the WW meeting I felt inspired to do more to help my fellow WW peeps. I love to cook and I know this is a challenge for some people so maybe by me posting some recipes I can help you out! I love going to the meetings as they inspire me to do better. I love when people share their wisdom, their love and mostly their support as this is not an easy journey, but none the less, we have been thrown together on this train and well, somebody has to steer the darn thing! So here’s today’s post of my favourite 5 veggies!

  1. Steamed purple cabbage: Seriously, you chop up a red cabbage, throw it in a large pot, add water and vinegar. Boil the heck out of it until it is falling apart tender. This could take 1-2 hours. But once it’s done, you have enough for a few days and truly it is so tasty, just a bit of salt and pepper and you are ready to go!
  2. Green beans: Do you like spice? If so, steam your beans whichever method works for you, I like using a steamer but a micro will work too. Once they are cooked, toss them with a bit of Siracha(Rooster) sauce. Ta-da, that’s it, great with chicken, pork, steak, whatever!
  3. Roasted Veggies:  Take your favourite veggies like carrots, onions, cabbage, broccoli, cauliflower, celery, beets, rapini, kale, zucchini…I could go on! Wash them and chop them into large chunks, toss with very little olive oil(1 tbsp. for a large tray) and lay flat on a parchment covered tray, roast for 45 minutes at 375. Delicious.
  4. Sweet potato fries: Wash your taters and cut into wedges, dice or slim fries. Toss with 1 tbsp. of olive oil per 1-2 small to med. sweet potatoes and roast at 375 for 45 minutes to an hour depending on the cut. You will want them crispy. This is also great with rutabagas. I like to mix both together and surprise my hubby, get those veggies in! Don’t stack the taters as they’ll be mushy.
  5. Salsa veggies: Use the frozen veggie blend of beans/carrots, steam in the micro and top with some salsa and if you can/want go crazy and add 1/4 – 1/2 cup of shredded cheese. Be sure to count the cheese in your points! I like goat’s cheese on mine with a splash of balsamic vinegar…divine!

I hope these veggie ideas have helped you today and I will post more snack ideas up in the next few days! I love comments so please feel free to share your ideas and I’ll be sure to post them! Remember to count your points when adding olive oil!

Sweet Marie

Well it is January so time to buckle down and shed some of that Christmas weight! I do it every year as I’m sure many of you do too! So my first step is to cut down on the carbs and add in more veggies! So let’s get creative here and do just that! Here’s how I roast my veggies. I like to do a lot up and then re-heat the leftovers the next night!


  • broccoli cut into florets (1 head)
  • 1 med onion cut into large dice or sliced
  • 4-5 cloves garlic chopped
  • 1-2 carrots sliced thick
  • 1 beet peeled and cubed
  • 1/2 head cauliflower
  • 2 cups cabagge chopped (red or green)
  • 1 zucch cut sliced thick or half moons
  • mushrooms sliced thick
  • 2-4 tbsp. olive oil
  • 3 oz goat’s cheese optional
  • 2 tbps balsamic vinegar


  1. Prep all your veggies and toss in a large bowl.
  2. Toss with the olive oil and lay flat on parchment covered trays.
  3. Roast at 375 for 1 hour or till desired tenderness.
  4. If you like, after pulling out of oven toss some or all of the veggies with the goat’s cheese and balsamic dressing.
  5. Pairs well with any meat, but this and a chicken breast make for a very healthy dinner!
  6. Any veggies can be put in this, so use your imagination and go crazy!! Enjoy!

This is probably Denis’ favourite soup. He loves a hearty, chunky soup and this one fits the bill! On a cold fall night this is just what you need! Here’s how to do it, it’s easy, anyone can make soup!


  • 10 cups beef broth ***
  • 1 cup red wine
  • 1 onion chopped
  • 1 stalk celery chopped
  • 1 carrot diced
  • 1 cup green beans, cut  (fresh, frozen or canned)
  • 1 cup corn (fresh, frozen or canned)
  • 1 cup spinach chopped
  • 1 cup mushrooms (fresh or canned)
  • 1 can white kidney beans(canelli) rinsed and drained
  • 1 28 oz canned tomatoes, diced
  • 1-2 cups diced roast beef cooked
  • thyme, salt and pepper to taste


  1. I use a crock pot, but it can be done on the stove. Place all of your ingredients in a large crock pot. cook on high for 1 hour then lower to low for 4-5 hours. it will be thick, if you like it less filling, add more broth or water. Season to taste.
  2. Serve with a nice crusty bun for lunch or dinner! enjoy!

** For the broth, you can buy a beef broth that is gluten free or you can make your own. I boil a huge pot of water with beef ones in it, carrots, onions and any other vegetable in my fridge! don’t bother peeling or chopping, just throw it all in the large boil and let boil like crazy! Once you feel your broth is tasty and has good color, drain/strain out all the veggies and use as needed. I freeze mine so that I have it on hand!