How to Roast Vegetables to Retain Nutrients

Vegetables have many beneficial nutrients, but you have to carefully choose your cooking method to prevent loss of those nutrients. Boiling and frying are the worst methods for preparing vegetables if you have health in mind. Frying adds large amounts of fat, and boiling leeches nutrients. For the greatest flavor and nutrient preservation, you can roast your vegetables. It is simple to do following these steps.

Things You'll Need

• 1 lb. of vegetables, washed, dried and cut into 1-inch cubes
• 2 tbsp. of oil
• Bowl
• Salt and pepper (optional)
• Baking pan
• Fork or skewer
• Oven

Instructions

1. Preheat the oven to 500 degrees F.

2. Combine the vegetables and the oil in the bowl. Be sure that all of the vegetables have a light coating of oil on them. Add salt and pepper to taste, if desired.

3. Place the vegetables in the baking pan and place in the oven.

4. Roast the vegetables at 500 degrees for 45 minutes to 1 hour.

5. Test the vegetables by inserting a fork or a skewer into the widest part of a vegetable. The skewer should slide in easily with some slight resistance. This will ensure that your vegetables are done but not mushy.

6. Remove the baking pan from the oven, and let the vegetables cool for 5 to 10 minutes before serving as a side dish.