How often do you roast your vegetables?

A popular misconception suggests that raw vegetables trump cooked ones in terms of nutrition. However, it’s beneficial to include both raw and cooked vegetables in your diet whenever possible.

The process of cooking certain vegetables can actually enhance their nutritional value by breaking down their cell walls and therefore unlocking more nutrients. 

Cooked vegetables can offer increased levels of antioxidants such as lutein, beta-carotene, and lycopene compared to their raw counterparts which can protect our bodies against all kinds of damage. 

Cooking can also improve mineral absorption like iron and magnesium.

Roasted veg can be made within half an hour (including chopping) and has so many uses that it’s a perfect way to boost your health!

To roast veg simply pre heat the oven to 220 electric/200 fan and chop an assortment of your favourite veg up into bitesize pieces. This could include:

• courgette
• aubergine
• carrot
• cauliflower
• pepper
• parsnip
• onion
• leek
• mushroom
• and more….!

Drizzle them in olive oil and your favourite herbs and spices and bake for about 20 minutes.

You can then use them for these dishes:

Pasta

Pile the roasted veg on top of your pasta and tomato-based sauce. Mix together.

Wraps

Enjoy the veg with hummus, wraps and salad.

Veg Bake

Keep the roasted veg in the oven tray and stir in a tin of tomatoes, cooked pasta (optional) and top with a drizzle of cheese. Bake for another 10 minutes.

Salad

Stir the cooled vegetable mix though some strong-tasting leaves such as spinach and rocket and top with basil and fresh chopped tomatoes.

Soup

Once cooked blend the roasted vegetables adding a small amount of chopped tomato or stock if necessary.

Do you have any other ideas of what you can do with roasted veg? Let me know in the comments!