Roasted Vegetables Are A Nutritious Snack And Side Dish

Prepared and cooked properly, roast vegetables such as cauliflower, brussels sprouts, potatoes, onions and sweet potatoes can tempt your taste buds as a guilty pleasure and most important be nutritious for you too! While the delectable delight of roasted vegetables appears to be good for you, some nutritionists are bringing to light the fact that roast vegetables at a high temperature can change the nutritional composition.


Cutting up onions, garlic and a variety of root vegetables, coating them with a generous amount of olive oil and a sprinkle or two of sea salt is a tasty treat that can be beat! As a snack, instead of popcorn or chips or as a bountiful side dish at dinner time, roasted vegetables are high in fiber, low in calories and quite filling. In addition, roasted vegetables are loaded with beneficial minerals.


According to Jean Mayer, the cardiovascular nutrition lab director at the U.S.D.A. Human Nutrition Research Center on Aging at Tufts University in Boston, Massachusetts, “If roasting vegetables will get people to eat them, I’d encourage people to roast them, the biggest battle is just getting people to eat enough fruits and vegetables.”


There are many vegetables are not affected by being roasted, such is the case with tomatoes. Tomatoes are water soluble and when roasted become more easily absorbable by the body. They full of lycopene that offers the cardiovascular system numerous benefits and carrots are full of antioxidants.


While roasting vegetables may be the last in-crowd, fashionable thing for the household chef, it is recommended that different ways to prepare vegetables for meals be used to avoid becoming bored. Even consuming raw vegetables and enjoying a daily salad will excite your pallet, and provide your body with an abundance of essential nutrients. Steaming, slow boiling, and raw vegetables with a dip are great ways to have vegetables maintain their nutrients.


When it comes to roasting vegetables, Toronto author and dietitian Leslie Beck suggests, “Overheating breaks down the nutritional composition of the oil, changes the flavor and releases harmful free radicals.” When roasting vegetables, ease up on on the olive oil. It’s loaded with fat and has a high-calorie count.

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