Roasted Vegetables

Why do people insist on boiling vegetables? Is it because they think it’s easier than cooking them any other way? Or is it because they can’t use their oven due to the shoes they keep in there (you’d be amazed the things people store in their unused ovens in New York apartments)? Why do we accept bland, boiled vegetables when there is a simple and easy way to make them delicious?


Nothings makes a vegetable better than roasting it at high temperature. Whatever it is, cauliflower, brussel sprouts, butternut squash, asparagus, you name it. It will soften but its edges with crisp up and caramelize. It will become something you and your kids want to have more of, not something they have to negotiate over not eating it.


It couldn’t be simpler. There’s no recipe here. Just high heat and a little olive oil.

Take the vegetable. Cut in roughly equally sized pieces and put in a large bowl. Add  a good amount of olive oil, some salt, some pepper. Toss with your hands until every piece is coated with oil. Spread on a baking sheet (don’t crowd the veggies because they’ll steam; use two sheets if you have too much) and cook in 425° F oven, tossing once or twice, until brown in spots and nicely roasted. Serve alone or with your favorite dressing (like thai chili vinaigrette or lime garlic vinaigrette). Alternatively, mash the vegetable (like roasted butternut squash) or blend it with some vegetable stock if you want soup (like roasted asparagus).

See? Super simple.

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One thought on “Roasted Vegetables

  1. Delicious!!
    Cauliflower loves lemon and the lime garlic vinegrette worked well with it!

    I love these simple recipes. I go home tired at the end of a day and I like something easy and delicious yet nutritious to fix.

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