What's the best oil to use for roasting vegetables?
the roasting tin is our best friend.
Here at littleseed we love packing our roasting tin full with veggies (and whatever else is in the fridge) drizzling on some of our cold pressed rapeseed oil and popping it in the oven to do its magic.
In our opinion without a shadow of a doubt, cold pressed rapeseed oil is the best choice for roasting veg.
Here’s why:
Rapeseed oil has a neutral flavour so allows the flavour of the veggies plus any herbs and spices you add to shine through.
It has a high smoke point meaning it can be heated to much higher temperatures - perfect for roasting. Heating an oil past its smoke point isn’t good for anyone. Besides giving the food a burnt flavour and smell it also releases harmful free radicals which can damage cells. No one wants that!
littleseed rapeseed oil is cold pressed for natural goodness. It has good levels of Omega 3 - an essential fatty acid that cannot be made in the body. It helps regulate heart rhythm, promotes normal growth in children and it also helps prevent our blood from clotting.
Rapeseed is rich in Vitamin E – which helps protect our DNA and promotes a healthy immune system. That’s fantastic!
Cold pressed rapeseed oil has half the saturated fat of Olive oil making it amongst tge healthiest cooking oil on the planet
With so many positives it would be hard not to enjoy your roast knowing it’s been cooked in healthy cold pressed rapeseed oil.
This is great news for health conscious food lovers!
Spice up your life
Alternatively, spice up your traditional roast veg by trying our flavoured rapeseed oils, littleseed Pizza Drizzle Oil, Garlic & Herb Oil and Spicy Stir Fry Oil. With 3 different flavours to choose from, these oils are so versatile and save you loads of time and effort in the kitchen. They are a true kitchen cupboard staple.
GET roasting
Roasted vegetables make a great side to any meal including BBQs and roast dinners. we love adding leftover roast veg as an ingredient to other disghes too. Why not give our Sausage, fennel and roasted veg ragu a try.