ROAST EM’ VEGGIES
Life skill coach based in Pune, India.
Roasted veggies are my preferred way to a ton of nutrients into my dinners while likewise giving my plate a huge variety of colors. When you start roasting veggies, you rapidly discover that it's significantly more of a craftsmanship than a science. I’ve got some guidelines for you to consider, more so than a recipe to follow, so you can figure out how to create your perfect flavourful dishes.
The more colorful the food, the better it is for your health. Try to add colors to your diet, which means you should consume more vegetables and fruits.
When roasting veggies, you want to think not only of the shades but also the thickness. Root vegetables will in general be harder, hence they will take longer to cook.
A few veggies that are harder and will take more time to cook are sweet potatoes, beets, carrots, cauliflower, garlic, and broccoli. You’ll have to roast them in the oven for some extra time. The littler you cut them up, the snappier they will cook.
On the other hand, some veggies that are softer and will cook quicker are red, orange, and yellow bell peppers, tomatoes, onions, mushrooms, zucchini, and eggplant.
I can't wait to eat my roasted veggies, hit the gym and drink golden milk tonight
Now that you know how to cook them, how would you use them? Instantly, you might think of a heap of roasted vegetables as a side dish, which is true, an awesome way to use them! But it’s not the only way. The best thing about roasted veggies is that they are so versatile. Utilizing veggies is my favorite way to create low calorie, high vitality, simple and modest sides, snacks, and dinners! Here are a few different ways you can eat the veggies other than as a side dish:
Originally published June 15, 2020