The way how you prepare vegetables affects the nutritional content of and their taste and texture.
Here are some general rules to keep in mind:
– Nutrient can be lost when vegetables are exposed to air and light and, so they shouldn’t be washed, chopped, or sliced until you are ready to use them.
– Long soaking of vegetables is not recommended, as it can leach out water-soluble vitamins. So, they should be rinsed quickly but thoroughly under the cold running water.
– Remove dirt that clings, by using a soft brush, while lukewarm water also helps to release sand and grit from leafy vegetables.
They are dry-heat methods, which can be used successfully for vegetables with a thick skin. Some vegetables need oil, moisture, or a combination to keep them from drying out during the process of cooking. Very wet vegetables (e.g. tomatoes) are sometimes roasted in order to partially dehydrate them.
How to Cook Broccoli and Cauliflower?
If you are already a huge fan of roasted brussels sprouts, baked kale chips, and oven-crisped cabbage it is not a reason to not try out roasted cauliflower and broccoli.
Once you try it, you are never going back to the steamed stuff. The oven transformed the little veggie trees into the crisp nuggets that could almost pass for chips. They can be addictive, so don’t be surprised if anybody around you fights for the last bites!
Here’s how to prepare them:
– Cut the cauliflower and broccoli into pieces (equal).
– Spread pieces on a rimmed sheet tray, leaving space between them.
– Drizzle salt and pepper to taste and olive oil across the veggies.
– Roast in the oven at 400°F for 18-23 minutes, or until crispy.