Roasting Vegetables
 
Many vegetables can be baked or roasted and this particular method of cooking creates a wonderful, tasty dish. One of the most popular roasting vegetables is potato.
Many varieties of potatoes, including sweet potato are suitable for roasting. When you are roasting potatoes, ensure that the oil has reached a high temperature before adding the potatoes to the baking tray.
 
Vegetables
 
Healthy Foods Index
 
Preparing Vegetables for Roasting
Be careful not to add too much oil as this will leave the potatoes soggy and slow to bake. The potatoes will roast quicker and be crispier with a little less oil.

Roasting is not necessarily the healthiest cooking method available as the vegetables are effectively being baked in oil. The vegetables absorb a great deal of cooking oil throughout the roasting process, which obviously increases the amount of fat contained within the vegetables significantly.

Having said this, there are alternative, more healthier roasting options such as olive oil which provides some great health benefits. Olive oil is a monounsaturated fat and it is thought to help high blood pressure by lowering it and also helping to prevent diabetes. Olive oil can help to reduce the risk of heart attack. This is a healthy option for roasting vegetables as it provides a variety of vitamins and nutrients.

Although the roasting method may not be the healthiest, you are still eating vegetables so that in itself is very healthy as vegetables, whether you are roasting them or not, provide many health benefits, vitamins, minerals and nutrients.

When roasting vegetables, pour approximately 1 tablespoon of oil into a roasting or baking tray and place in a preheated oven, add the vegetables to the tray once the oil has become hot. You can roast lots of types of vegetables including carrots, onions, sweet potato, yams, swede, squash, courgettes (zucchini) and peppers.

There are many other varieties to consider when selecting a vegetable for cooking or roasting. For most people, the roasted vegetable has a preferable taste as it is often a little sweeter and tastier.

 
 
Roast Vegetables

When selecting vegetables for roasting, look for varieties that appear fresh with the latest use by date and the healthiest appearance i.e. no signs of limpness, blemishes, marks or scars. Most of the vegetables goodness is found in the skin and the layer directly under the skin so take this into consideration when preparing vegetables for roasting. Ttry to leave the skin on or peel as little away as possible before roasting as this will help the vegetables to retain most of their nutritional value.


Roasting Frozen Vegetables
Many varieties of frozen vegetables can be used for roasting. Frozen vegetables are often just as nutritious as fresh vegetables as quite often they are frozen very quickly after they are picked, therefore, retaining their original nutritional content of vitamins, minerals and nutrients.

Oven Roasted Vegetables

Pour approximately 1 tablespoon of oil into a roasting or baking tray

Place the tray in a preheated oven at approximately 180 degrees and allow the oil to heat

Add the vegetables to the roasting tray once the oil has become hot (this shouldn't take too long, only a few minutes or so)

Many types of vegetables can be roasted including carrots, onions, yams, swede, squash, parsnips, courgettes (zucchini) & peppers

There are many other varieties to consider when selecting a vegetable for baking or cooking healthy roasted vegetables

Oven roasted vegetables have a unique taste that is often favored by many people as the roasting process often makes the vegetables a little sweeter and tastier

 
 
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