I love the colours of red, dark and light greens, purples, orange and yellow. Recently, I have moved away from the conventional methods of frying or boiling vegetables.
I ‘ve been experimenting with roasting them and the results are truly outstanding.
Roasting vegetables does require more time (double than boiling), but the benefits are worth it. Some fun and interesting facts are:
- The vitamin C and B complex in the vegetables are not absorbed by the water when roasted.
- More nutrition is maintained and stays right where it should; in the vegetable.
- The boiling water absorbs most of the good ‘stuff’ and is generally wasted when poured down the drain.
- The flavour of roasted vegetables is far superior than boiled.
- Vegetables maintain their rich colour and deepen unlike boiled or fried veggies that become lighter or paler.
- Less oil is used unlike fried vegetables. This lowers your intake of unnecessary fats.
- An array of spices can be sprinkled over the roasting vegetables enhancing the taste.
I have roasted squash, potatoes, beets, broccoli, carrots and mushrooms together and the effect is terrific. However, when not dealing with vegetables of the same consistency (re: the roasting time may vary) you need to start with the ‘tough’ ones first.
- Set the over to 450F or 250C. When ready place the pan in the middle.
- Use a good-sized pan and place one sheet of baking paper on the bottom.
- I personally never use paper and I think the vegetables are tastier.
- Slice or cut the vegetables into medium to small wedges.
- Place in a single row. Don’t do double-decker style.
- Cover or drizzle with 1-2 tablespoons of extra virgin oil.
- Sprinkle with ginger, fresh grounded cloves or another favorite spice.
- When roasting more than one vegetable roast them about half soft, add the next vegetable and so on. This way each vegetable will be roasted to their consistency but not overdone.
- Add salt and pepper to your liking (or not).
- Check every 2-3 minutes and toss.
- Prick with a fork to check softness and toss again.
- The perfect roasted vegetable is somewhat soft but definitely not mushy.
- Cooking time varies between 25 to 40 minutes.
- Add walnuts, almonds or another nut to complete the dish.
© Copyright of Heather Morton, The Yoga Way, 2013. All written rights reserved.