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Roasted Vegetables With Avocado Oil

Avocado oil continues to gain popularity and has been considered the new olive oil.  It has a light color and similar nutritional value because it contains similar amounts of unsaturated and saturated fats.  Avocados are also rich in monounsaturated fats, which are considered the good fats for our diet because  they reduce bad cholesterol and help raise good cholesterol. Avocados are also rich in antioxidants, vitamins, nutrients, magnesium and omega-3 fatty acid.

One of the ultimate ways to use avocado oil is to compliment roasted vegetables and cook them using this healthy oil.  Avocado oil offers one of the highest smoke point of all oils and is great for high heat cooking.  Igourmet.com mentions in a profile of avocado oil, “The smoke point is the degree to which you can heat an oil before it burns (and then starts smoking). Butter has a smoke point of 350° F and Extra Virgin Olive Oil smokes at 375° F, but Avocado Oil can go beyond 500° F. This makes Avocado Oil well suited to high temperature cooking, such as stir-frying, sautéing, or searing. For connoisseurs on a budget, Avocado Oil is a great investment because it can be used as both a cooking oil and a finishing oil in one bottle.”

Searing and sautéing vegetables are a delicious healthy alternative or compliment to a meal. In a pan you can roast your favorite vegetable medley and for a wonderful rich taste.  The avocado oil will adds a buttery richness without the unhealthy aspects of using butter or margarine.  After the vegetables are cooked you can drizzle the oil over the veggies for added flavor.

Here is one of our favorite recipes from food network.com

Ingredients:

1 tablespoon Ahuacatlan Avocado Oil
1 teaspoon minced garlic
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6 cremini mushrooms, chopped
4 broccoli florets, chopped
1/2 zucchini, chopped
1/2 yellow summer squash, chopped
1/2 teaspoon dried oregano

Directions: In a large saute pan over medium-high heat, add the avocado oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano and stir. Remove from heat and serve.