Sides

Antioxidant-Rich Roasted Veggies

April 3, 2019

Antioxidant-rich roasted veggies are easy to add into any lunch or dinner (or breakfast with a boiled/fried egg and some baby spinach if you like) and it’s loaded with antioxidants.

This classic root vegetable recipe has an antioxidant-rich roasted veggie combination of vitamin A coming from beta-carotene and vitamins C and E.

Why do we need antioxidants?

Antioxidants are classified as free radicals in the body. They are unpaired electrons that can cause damage to cells such as DNA, protein, carbohydrates and fats. In order to prevent damaged cells, the unpaired electron needs to find a pair. The best way to think of this is like a singles party. The free radicals are the singles looking to meet their match and partner up with someone.  Once the electrons are paired up, they essentially no longer cause damage to cells.

Free radicals can occur through normal metabolic processes that occur naturally in the body and by exposure to external toxins.

External causes can be caused by exposure to chemicals/pollutants, smoking, alcohol, radiation, medications/drugs, stress and a diet high in unhealthy fats, sugar and additives.

Some of the best ways to increase antioxidants in the diet are to include foods that are rich in vitamins A, C and E – as well as selenium and amino acids cysteine, glycine and glutamic acid.

Antioxidant-Rich Roasted VeggiesKey Nutrients

One serve of my Antioxidant-Rich Roasted Veggie recipe contains;

Vitamin A – 290% of recommended daily intake

Vitamin C – 83% of recommended daily intake

Vitamin E – 84% of recommended daily intake

Print Recipe
Antioxidant-Rich Roasted Veggies
Antioxidant-Rich Roasted Veggies
Course Sides
Prep Time 5-10 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Course Sides
Prep Time 5-10 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Antioxidant-Rich Roasted Veggies
Instructions
  1. Preheat oven to 200 degrees.
  2. Wash all veggies and leaving the skin on, chop the beetroot and sweet potato into small chunks and split the carrots down the middle (or chop into small chunks, whatever you prefer).
  3. Place on a baking tray and and drizzle with olive oil and sprinkle the mixed herbs over.
  4. Place into the oven and cook for approximately 20-25 minutes, turning veggies occasionally whilst cooking.
  5. Veggies can be enjoyed hot or cold.
Recipe Notes

Essential Equipment

Baking tray

Find your Ingredients

Vegetables – fruit & veg aisle

Extra virgin olive oil - oils aisle (if you are based in Australia I love using Cobram Estate)

Mixed herbs - dried herbs and spices aisle

If you like this recipe, you might like my Detoxifying Roasted Veggies recipe here.

 

Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine and is available for consultations online and in Sydney CBD. Email amy@amysavagenutrition.com for further details. 

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