Though roasting vegetables is undoubtedly one of the easiest ways to prepare vegetables, the technique of getting the perfect, GBD (golden, brown, delicious) caramelization is often overlooked. If you’ve ever roasted vegetables but found them to be bland and textureless, this roasting guide is for you!
Roasted vegetables are the ultimate ‘set and forget’ dish, allowing you to multitask while you wait. It’s even easier if you’re working from home! It’s a simple way to add more vegetables to your plate (because we could all use some more!).
This guide features the following types of vegetables:
- Cruciferous vegetables are a family of vegetables unique because of glucosinolates, sulfur containing glycosides that are considered as potential anticancer agents. These bioactive substances can prevent inflammation by activating detoxification enzymes, clearing free radicals, and supporting immune functions.¹
- Root vegetables are synonymous with the autumn harvest. I love root veggies because of the underlying sweetness to them. Sweet potato and butternut squash are great sources of dietary fiber, while beets are antioxidant powerhouses.
I’ve also shared my simple, favorite go-to vegetable dish, Lemon and Parsley Beet Marinade. It’s perfect for preparing a batch ahead of time, to ensure you have some veggies ready to go for the week.
- Miekus, Natalia et al. “Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds.” Molecules (Basel, Switzerland) vol. 25,17 3804. 21 Aug. 2020, doi:10.3390/molecules25173804
