Carolyn Bell, RDN – Registered Dietitian Nutritionist
Roasting vegetables is a cooking method that’s sure to help you crave vegetables. Vegetables are good for health; eating a variety of vegetables can help lower risks for certain types of cancers, and diseases such as heart, digestive, and eye disease. ROAST vegetables at oven temperatures of 400°-425°. Use fresh vegetables such as asparagus, broccoli, Brussel sprouts, cauliflower, carrots, green beans, zucchini spirals for a crispy, delicious texture and taste!
How to roast vegetables
- Preheat the oven to 400°
- Rinse and pat dry the vegetables.
- Cut or slice the veggies thin or into a size that will lend to faster cooking. (Vegetables already thin such as green beans, don’t require cutting or slicing unless desired.)
- Place the vegetables in a reseal baggie or plastic container with a lid. Add 1-3 tablespoons of olive oil and shake or roll the vegetables around until they are lightly coated with the oil.
- Add any seasonings desired (salt, pepper, parmesan cheese, Mrs. Dash, etc.) Again, shake or roll the veggies until the seasonings stick to the vegetables.
- Using a baking pan, sprayed with a non-stick cooking spray, remove the vegetables from the baggie or container, and place them on the pan.
- Bake (roast) at 400° for approximately 15-20 minutes (ovens vary) until the vegetables are tender crisp.
Help keep a healthy immune system be eating vegetables daily!