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Roast the vegetables you don't like
Roasting is just baking at a high temperature. The intense dry heat of the oven removes the moisture in the produce. It caramelizes natural sugars while mellowing the bitterness of cruciferous vegetables like Brussels sprouts.
The process: toss whole or cut-up vegetables with oil to coat them evenly. Season with salt and pepper or add in smashed garlic cloves, halved chiles, citrus wedges or hearty herb sprigs. Spread them out on a foil-lined half-sheet pan or baking sheet.
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Temperature and roasting time
- For big, sturdy vegetables like whole parsnips, halved sweet potatoes or cauliflower steaks: Start at 400 degrees because they need more time to cook through.
- For medium-sized pieces — stems of broccoli, butternut squash chunks or quartered beets — start at 425 degrees.
- For small and tender vegetables, such as green beans, asparagus or sliced carrots, start at 450 degrees so that they’ll char quickly.
- To roast a mix of vegetables, cut similar densities the same size and softer produce larger.
Vegetables are ready when nicely browned, and a paring knife can slide easily through them.
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