Roasted vegetables just might be the key to world peace.

I’ve seen it happen—hell, I did it to myself—you swear you hate a vegetable, but then you try it roasted and it’s magnificent. I’ve done this with a few vegetables, most recently getting Tom to see the light with Brussels sprouts. It used to be that I would roast them up for myself whenever he was out of town, because he insisted even the smell of them cooking was disgusting. While we were out at Swift Lounge, however, some friends ordered the roasted Brussels sprouts and he looked intrigued. We all gushed over them until he said he was willing to try them. <Insert angels singing here.>

You know the rest of the story: He ate them and he loved them. He was surprised by the creamy interior coupled with the carmelized, crispy outside. No icky smell, no boiled-cabbage taste. Roasted for the win.

Asparagus, broccoli, cauliflower, beets…whatever you’re afraid of or are just not in love with, try roasting it. All’s you need is a big pan, some olive oil, a little salt and pepper, and some garlic, if you know what’s good for you. Then chuck it in the oven, somewhere between 400 and 450 degrees, for as long as it takes. Sorry, can’t get more specific than that. Check in on it in a half hour, then keep an eye and your nose on it.

Oh, I do need to mention that this does not apply to eggplant. Eggplant is a trick played upon us all by Mother Nature. She created this bland, slimy thing just so she could laugh while we tried to prepare it every which way, thinking there was something wrong with us because it always turned out crap. Get wise, folks, it’s all a game.

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