Have a question about roasting veggies. Lately I am obsessed with roasting cabbage (shredded) and very small pieces of cauliflower. I roast until very crisp and dark. Does anyone know if nutritional value is effected if you roast too long? Sometimes they are almost burnt crispies and as I sit there munching on this crispy almost nothing I wonder if any nutritional value is actually left in the poor veggie. Ideas?
I just upped my ticker by 41 lbs since April. Time to do something about it.