If you want more vegetables in your diet, but you think you don’t like them or you just don’t know how to prepare them other than steaming or boiling, I have some great news for you. I, like most of you, grew up eating canned vegetables or fresh veggies that had been boiled half to death. I’ve always been a pretty enthusiastic vegetable eater, but there are several things that I thought I just didn’t like because I’d never had them done right.
(That already looks tasty, doesn’t it?!)
Roasting vegetables is as easy as boiling or steaming them, and very nearly as easy as microwaving. I seriously thought I hated cauliflower, and I was only a reluctant eater of green beans before this discovery. My dad, who has always been an avowed hater of brussels sprouts, recently had them roasted for the first time, and at the tender age of 61, switched from a hater to an enthusiast. I’ll never forget the first time my mom and dad and I had roasted asparagus. They had only previously eaten canned asparagus, and I’d never had it at all because asparagus’s inherent disgusting-ness was both a given and an ongoing joke in my household when I was growing up. I was probably about 18, and we ate it at the rehearsal dinner the night before one of my cousins was married. As you can probably guess, asparagus is now one of our favorite treats. Mom and Dad even started growing it in their garden a few years ago!
So, here’s how this goes. Cut your broccoli in florets. Whatever size looks right to you is fine. Just try to make sure that you are roughly consistent so they cook evenly. Put them on a pan. Sprinkle with olive oil, salt and pepper, mix it around with your hands so everything is coated evenly, and cook at 350 degree for about 20-25 minutes. It really is that simple. I roasted broccoli, but you can do this exact process with just about anY vegetable. Cauliflower and Brussels sprouts will be the same timing. They are done when they become slightly soft and the bottoms have browned and bits have started to crisp. Asparagus only needs about ten minutes and green beans will be done in 10-15. Cubed sweet potatoes with chopped onions and bell peppers might take closer to thirty minutes, but less if you cut the potatoes small enough.
Seriously. Try this. It’s so easy, and it will absolutely change your vegetable life.
PREP TIME: 5 MINUTES COOK TIME: 20 MINUTES SERVINGS: 4
- two broccoli crowns
- about 2 tbsp. olive oil
- Preheat oven to 350.
- Chop broccoli into evenly sized florets. I would recommend they be about the size of your thumb or just a little bigger.
- Spread florets on baking sheet and sprinkle olive oil over them. Sprinkle with salt and pepper.
- Mix it all together with your hands so the oil is spread evenly across the pan and the broccoli.
- Bake for 20 minutes or until the bottoms have browned and there are a couple of little crispy bits on top.