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Roasting isn't just about tasty results, it's also one of the healthiest ways to cook your food. Here are some benefits.
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Dry heat caramelises natural sugars, giving vegetables and meats a rich, deep taste.
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Unlike frying, roasting needs only a drizzle of oil, reducing overall fat intake.
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Gentle dry heat helps preserve heat-sensitive vitamins and antioxidants in vegetables.
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Studies show roasting tomatoes and carrots increases antioxidants like lycopene and beta-carotene.
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Roasting creates crunch without deep frying, making veggies more appealing for kids and adults alike.
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Caramelisation brings out natural sweetness in root vegetables like carrots, beets, and sweet potatoes.
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You can roast vegetables, nuts, grains, paneer, chicken, or fish, all with great results.
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Light roasting softens fibres, making some foods easier to chew and digest.
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Compared to deep frying, roasting generates fewer unhealthy by-products like trans fats.
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Lower oil usage and better nutrient retention make roasting supportive of heart health.
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