The Pros And Cons Of Roasting Vegetables

Many people enjoy roasting their vegetables in the oven. Think of roasted potatoes, carrots, squash and Brussels sprouts. Combined with some spices, sauces or caramelized, roasted vegetables can seem like a delicacy. However, are roasted vegetables really all that healthy for you? Are there any side effects to roasting a vegetable?

Roasting a vegetable whether it is a potato or squash will inevitably destroy some of its nutrients. However, this does not mean that you should stop eating roasted vegetables or even fruits for that matter. A roasted vegetable is still a vegetable. It will still contain plenty of minerals. The amount will be less but it will still have some nutrients, fiber and other healthful substances. Some vegetables will actually benefit from cooking such as potatoes, squash, carrots and tomatoes. Cooked tomatoes have more lycopene and cooked carrots have more carotenoids. Both are strong antioxidants with many health benefits.

Nutritionists say that most people in the United States are barely eating enough fruits and vegetables in their diets right now. So go out and enjoy your roasted vegetables. Better to eat a roasted vegetable than no vegetables at all. The raw vegetables and fruits will have significantly more nutrients. Still, roasting your vegetables provides you with variety in your diet as well as some new flavors. So go out and enjoy that roasted vegetable dish you have always craved.

Dieticians recommend you cook and consume your vegetables in a variety of ways. Try steaming, which only exposes the vegetables to heat for a brief period of time. This helps preserve nutrients, while still giving you a cooked taste. You can boil some vegetables. Eat raw salads and fresh fruits of course. If you are not a big fan of salads try adding dressings. Fresh fruits can be added to yogurt, ice cream or sweetened. Although, most fruits are sweet enough on their own.

Here are some tips for you when you roast your vegetables. Use a small amount of oil when roasting. Oil is high in fat and calories. Salt your vegetables a bit when roasting them. This reduces the smoking point and makes it less likely they will burn. When oil burns it releases free radicals which are damaging to your health. You can also par boil vegetables. This will reduce the cooking time in the oven.

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