The process of roasting brings out the natural sweetness in vegetables and intensifies their natural flavors. Roasted vegetables are just more tantalizing to the sight, taste, smell, and even touch.Most veggies take a little time to cook and are best served while they still have a little bite, rather than soft right the way through. This is true for all green vegetables. But for potatoes and other root vegetables such as beetroot on the other hand need to be cooked until tender.
Vegetables have a major place in the balanced diet. And, according to the American Institute for Cancer Research, root vegetables also contain substances that fight cancer and help strengthen our resistance to other health problems.
Most of the vegetables respond well to roasting and it is a very easy way to cook a variety of vegetables together, especially if you are roasting a joint of meat or baking a main dish at the same time. Roasting gives vegetables a richer, sweeter flavor without a lot of fat and calories. Roasted veggies have the brown, caramelizing, and crisp look so there is no comparison to steamed ones for me since its just cooked. Choose a selection root vegetables or other vegetable mix such as peppers, courgette, fennel, red onion, carrot, cabbage etc. Here I’m going to tell you a very easy way to roast vegetables.
1. Prepare the mixed vegetables according to type and cut them in to large, even sized pieces or keep the baby vegetables as whole.
2. In the large roasting tin arrange the cut vegetables in a single layer and drizzle with a small amount of olive oil and toss the vegetables to coat them in olive oil.
3. Tuck cloves of garlic and herbs between the vegetables, then sprinkle them with salt and pepper.
4. Roast in a pre-heated oven at 220°C (425°F), gas mark 7, for 30 – 40 minutes, or until tender and golden, turning occasionally.