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Old 03-02-2013, 03:02 PM   #39
ladylunk
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Join Date: Jan 2013
Location: Canada
Posts: 274

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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?
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