Roasted Vegetables - A Great Reward

One of the great benefits of vegetable gardening is harvesting vegetables you can cook for yourself, friends and family. One of the most delicious and healthy ways to enjoy your produce is roasted vegetables. Many people still think that roasting vegetables means an unhealthy level of fats and salt, but this is not the case. It is possible to roast vegetables that are tasty as well as healthy, just by updating your favorite roasting recipes.

Roasting is a simple vegetable recipe and one that results in vegetables that taste most richly of their true flavor. A benefit of roasting is that almost any vegetable can be roasted. The secret to perfect roasting is to make sure that the oven is very hot.

The next trick is to coat your vegetable pieces with a little oil – olive oil is a good choice, but regular vegetable oil is fine. If you want an ultra-healthy option, roast whole vegetables, as there is less overall surface area, and therefore less oil. Your vegetables may be a little less bright than if you had boiled them, but the roasted flavor makes up for a lack of color.

Making Something Good Even Better

Once you have finished roasting your vegetables, there are many ways to enhance that great flavor. Butter or gravy are the traditional accompaniments to vegetables that have been roasted, but a couple of low-fat alternatives are a touch of lemon juice or low-fat natural yogurt.

Once you have tried something new with your accompaniments, consider trying different vegetables for roasting. Asparagus, leeks and cauliflower taste wonderful roasted in a very hot oven, and are so full of flavor they don’t require high fat cheese sauces. Cauliflower dusted with cumin is a great roasting recipe that is low-fat but tastes so good it doesn’t need to be reserved just for dieters.

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