I am a person that has always struggled with eating enough vegetables; or really, any vegetables if it could be helped. As I’ve grown older, I have found some veggies that I not only tolerate, but even enjoy eating and have worked on a number of recipes to utilize those vegetables in different ways. However, there are still 4 or 5 vegetables that I tend to steer away from – cauliflower, broccoli, and Brussels sprouts are chief among those. I guess memories of vegetables boiled until soft and flavorless have kept me from discovering just how good these vegetables can be.
A few months ago, while having dinner at a friend’s house, she served a mixture of sprouts and sweet potatoes that had been lightly seasoned and roasted to perfection. Since then, I have tried roasting almost any vegetable I could think of and it has made all the difference. Roasting brings out the natural sweetness in vegetables and enhances the flavor greatly. A little olive oil, salt and pepper are all that is required to turn ordinary vegetables into something that is not only healthy, it tastes great. Additional seasonings can be used and almost any vegetable can be roasted. Potatoes, beets, yams, beans, carrots, broccoli, and many more will taste better than you ever knew they could. I put them in the oven and then start cooking the main dish so dinner is ready in about 30 minutes.
1 sweet potato, peeled and diced
1 cup fresh or frozen Brussels sprouts, rinsed and cut in half
½ head cauliflower, rinsed and cut into florets
1 T olive oil
½ tsp salt
½ tsp freshly ground pepper
Preheat oven to 350 degrees.
Toss the prepared vegetables with oil, salt, and pepper until lightly coated. Spread onto a sheet pan and roast for 20-30 minutes until the vegetables are soft and caramelized. The amount of time will depend upon the size of the vegetables. Serve and enjoy!
Nutrition information will depend on the vegetables used, but vegetables are low in sugar, low in fat, high in fiber, iron, calcium, and vitamins.