Are you a veggie lover?
No? Want to be? I mean, it is what all the cool people are eating. It doesn’t even matter what food cult you belong to. It’s not just a vegan or vegetarian thing.
Last month I was reminded of why some people aren’t fans of vegetables. I had the pleasure of chaperoning 110 6th graders on an overnight field trip. Yep, that’s right. Your heard me. 110 6th graders OVERNIGHT.
You want to know the worst part of the field trip? And when I ask this, I am not really asking. I’m going to tell you regardless.
It wasn’t sleeping on a mildewy smelling plastic mattress, on the bottom bunk of a rickety bunk bed. Although that was a close second.
It was the vegetables. And since vegetables are kinda important to me, this was kinda a big deal. The only veggies they served were salads with iceberg lettuce, cucumbers, tomatoes, and a toxic salad dressing, or raw veggies with dip. Boring. (Oh yeah, I can’t forget the pickles. One student filled half of his plate with pickles. I’m sure his mother would have been so very proud.)
Is it a wonder we don’t crave veggies? I don’t think so. I sure as heck don’t crave subpar salads or uninspired trays of raw veggies. And that’s rather unfortunate, as veggies are so incredibly good for you.
Want to crave vegetables as much as I do? Weil, you are in luck, as I know just how to accomplish this. Roast your veggies. My picky husband actually craves roasted broccoli and brussels sprouts. Not bad for a man who previously only ate overcooked green beans smothered in a gray gelatinous sauce, topped with greasy french fried onions.
My dog comes running (even with ACL surgery) when I pull a pan of roasted veggies out of the oven. Summer squash and broccoli are her faves, although she eats everything I give her. I couldn’t make this up.
My daughter Kristin’s college roomie (Hey Lex!) discovered the addictive quality of roasted vegetables.
A man, a dog, and a college student all agree…roasting your veggies makes them taste delicious. You need to give this a try.
This really isn’t much of a recipe. All you need is a bunch of veggies, your choice. Personally, I recommend: broccoli, brussels sprouts, carrots, cauliflower, daikon radishes, sweet potatoes, potatoes, red potatoes, mushrooms, zucchini, summer squash, onions, and even green beans.
Prepare vegetables by washing them, and cutting them into desired sized pieces. I like to slice carrots into sticks, brussels sprouts into halves, and radishes and squashes into thin slices. Place on a baking sheet, drizzle with oil (olive or coconut), and sprinkle with sea salt. Roast in a 425 degree oven until vegetables start to brown (20-30 minutes “ish”).
Still not convinced? I’ve got you. Drizzle on a little of these nutrient dense sauces. Do this, and you’ll be craving vegetables for breakfast.
Give these a try, and before you know it you’ll be rocking a “I heart veggies” bumper sticker.