Steaming and roasting are both healthy methods for preparing vegetables, but they offer different benefits. First things first: if you use olive oil for roasting, make sure it isn’t extra virgin olive oil, which has a smoke point that is too low for this recipe. I prefer avocado oil, which is also a healthy fat. So long as you’re using the proper oil, roasting vegetables with oil will help make fat-soluble vitamins like beta-carotene and lycopene more bioavailable than other methods. It also helps to break down the fiber a bit, which can aid in digestion. The trade-off is that oil adds fat and calories. Steaming, on the other hand, is a quick-cooking option that retains most nutrients (unlike boiling, which can strip out water-soluble vitamins like Vitamin C) and doesn’t break down the fiber as much as roasting. It also doesn’t add any calories to the mix.