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Roasted Veggies Equal Big Flavor

admin - October 12, 2010



Need more vegetables in your diet, to help lower your cholesterol and fight heart disease, but hate the taste? Try roasting as a cooking method. Soon you’ll be craving vegetables you never thought you would eat, including brussels sprouts.

By roasting vegetables, you cause the natural sugars to caramelize and the flavors to concentrate. Also, roasting allows you to cook with little extra fat.

All you need to do to prepare roasted vegetables is:

      1.  Set oven temperature at 400 to 450 degrees.
      2.  Wash and trim veggies as necessary.
      3.  Cut the vegetables about the same size for even cooking.
      4.  Place vegetables on a baking sheet in a single layer without crowding.
      5.  Drizzle a small amount of olive oil or canola oil on the vegetables.
      6.  Add salt, pepper, garlic powder, dried herbs or whatever you like for extra flavor.
      7.  Toss the vegetables to ensure even coating.
      8.  Roast for 15 to 20 minutes or until you see the dark brown caramelization on the vegetables.

Whenever you cook vegetables, you do lose some of the nutrients. In fact, vegetables lose nutrients the minute they’re harvested. However, roasting will have you eating more vegetables than ever before. And, the more vegetables you eat, the more nutrients your body gets.

As far as the brussels sprouts mentioned earlier. Did you know these tiny cabbages are a great source of cancer fighting nutrients, vitamins A and C that help with heart disease prevention, fiber for proper digestion, and more?

Don’t miss out on these important health benefits. Try roasted vegetables today. And, for those of you with families, you’ll love to see your kids and/or your significant other when they take that second helping of veggies instead of meat.

Picture by massdistraction 




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