Roasting Vegetables - Dietary Options

Roasting vegetables – You already know that a minimum of 5 servings should be included in your daily healthy diet. But constantly circulating the same kind of vegetable for a whole year could be a difficult task, what more if you would want the dish to look appealing and taste nice at the same time. If you are running out of idea on how to prepare your vegetable servings, try roasting them!

Roasting vegetables are pretty common during fall and winter. It is exactly how the grill is like during summer. Most of the vegetables available during these seasons are suitable for roasting. These include carrots, onions, potatoes, Brussels sprouts, turnips, sweet potatoes, garlic and many more.

For those who monitor their diet plans and who are on weight control, roasted vegetables add flavors to the other dishes that you are having in your diet without adding much fat and calories into them. The process of roasting could bring out the natural taste and sweetness of the vegetables and this would certainly make you happier in sticking to your diet! The process of roasting could change the taste of raw vegetable into something with better taste. Roasted garlic, for example, has a much sweeter and mild flavor. You would not like the idea of eating one slice of raw garlic but you certainly would not have a problem spreading 6 slices of roasted garlic on your bread.

So, how to prepare these vegetables?

Some Basic Steps of Roasting Vegetables Should Include:

Preheat the oven to around 400 degrees and line a pan with foil coated with olive oil. Vegetables should be cut into small chunks or bite-sized.
Vegetables are then added in a single layer on the pan and olive oil or canola can be drizzled or spray on top of them. Toss the vegetables on the pan to coat them with more oil.
Sprinkle seasonings.
Bake until the vegetables are lightly brown and tender. If they look dry during the process, drizzle some apple juice, vinaigrette or broth on top.
Each vegetable needs different cooking time. Check them after 25 minutes, and turn them over and cook for another 25 minutes until they are brown and tender.

Tomatoes and eggplant usually need 20 minutes. Onions, peppers, potatoes, carrots and beets need longer cooking time. They can take up to 60 minutes to roast them.

The seasonings mentioned above could be herbs and spices. Dill is suitable for tomatoes, beets and potatoes. Mint – corn, bell pepper. Rosemary – onions and mushrooms. Try to mix around to get the flavor you like.

Roasted vegetables can be used as an ingredient while preparing other dishes. They are most often used in pizza, sandwiches, as a side dish to complement your main protein like meat and fish. They can also be added into soups, salads and pasta. Recipes can be easily obtained around the internet to enhance your roasted vegetable diet.

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