National Nutrition Month: Tip #27

I lOVE roasted vegetables. I am convinced you could roast any vegetable and it would taste amazing. All I do is heat the oven to 400 degrees while I chop up asparagus, carrots, green beans, zucchini, squash, sweet potatoes, turnips, mushrooms, tomatoes…anything! I coat them in a little bit of olive oil and pepper (you could experiment with any seasoning though!) and cook them until they are fork tender. The cooking time will vary depending on the vegetable.

This is a fantastic way to cook vegetables. It requires no water so no nutrients are leached out and the cooking time is faster allowing the vegetables to retain more of their vitamins and minerals.
What vegetables do you like to roast?
Emily Fonnesbeck RD,CD