According to the Center for Disease Control (CDC) just 1 in 10 adults meet the federal fruit or vegetable recommendations for consumption, putting them at risk for chronic diseases like diabetes and heart disease.  Seung Hee Lee Kwan, Ph.D., of CDC states “As a result, we’re missing out on the essential vitamins, minerals, and fiber that fruits and vegetables provide.”

            In an effort to increase home preparation and consumption of vegetables, the Kenton County Family and Consumer Sciences Extension Agent developed a lesson on “Roasting Vegetables”. 5 workshops were held at various locations in Northern Kentucky, with 133 adult men and women attending. Programs were advertised to the general public and at a local accounting business for employees. Through these sessions, participants explored the pros and cons of one of this year’s big food preparation trends-roasting vegetables. Also included in this agent designed program were the concepts of pan and oven roasting, the benefits, and special considerations-through a demonstration format.

            Post class evaluations found that since attending:
100% of participants aspired to eat more roasted vegetables
 93% of participants reported being likely to prepare roasted vegetables at home

            By watching the process and trying new vegetable samples, participant comments were very positive.  “I love anything that will get my kids to eat more veggies”, and “The specific details provided in the presentation made it seem possible for me to try this”.  “In past been unsuccessful.  Too soggy.   With this knowledge I will try to prepare them again and this will help me eat healthier too”.

A follow-up evaluation was sent 3 months after the program.   Results found:

90% had prepared roasted vegetables for themselves or others
40% were trying more roasted vegetables when eating out
 67% felt that they are now eating more vegetables all together

            Two great comments - “I’ve never liked root veggies much, now I like them roasted and will try more”, and “This is our favorite way to prepare veggies now.  It is so easy and I am buying lots of vegetables I never even used to eat-parsnips, Brussels sprouts, etc.  This class really helped increase the amount of vegetables we consume!”