The Magical Cooking Technique That Will Get You to Eat Your Veggies

You think you hate vegetables? This foolproof and rather quick cooking technique will have you gobbling up those loather vegetables and begging for seconds.
So what's the secret?
Roasting!
Roasting concentrates the natural sugars in vegetables and caramelizes the outside, giving those humble vegetables a sweet, rich flavor, a crispy coating and a soft interior.

The technique is simple:

1. Empty out your crisper. Example: radishes, carrots, turnips, potato, zucchini, and onion.
2. Chop all the vegetables into small pieces (make them bite size is nice, but you can leave them larger.)
3. Spread them in a single layer on a baking sheet (Cover the pan with foil for easy clean up)
4. Sprinkle some salt, pepper and dried herbs then drizzle on some olive oil (about 2 tablespoons)
5. Put them in a 425 degree oven for about 20 minutes, then place them under the broiler for another 5 minutes or so (keep a close eye on the broiler so your vegetables don't burn)

More tips:

• Coat vegetables in your favorite vinaigrette or sprinkle on a flavored vinegar before baking.
• To more evenly coat your vegetables, place vegetables in a bowl and then drizzle on dressing, or herbs and oil. Mix well with your hands.
• Almost any vegetable works: onions, peppers, garlic, squash, zucchini, turnips, parsnips, carrots, celery, asparagus, broccoli, cauliflower, eggplant, green beans, mushrooms...you're only limited to your imagination.
• Make sure vegetables are roughly the same size to help them cook at the same time.
• Leave peels on vegetables for added nutrition.