Veggie haters, listen up!

If you think you don't like a vegetable, I have two words for you: ROAST IT. Roasting vegetables brings out a much different flavor- a kind of carmelized sweetness that you would never find from steamed vegetables. It will change the way you think about cauliflower!

Roasting is simple. Just preheat the oven to 425 degrees. Chop about 4-6 cups of your vegetable and a couple cloves of garlic. For more tender and carmelized veggies, chop into smaller chunks (more surface area = more browned edges). Toss with a tablespoon or so of olive oil (consider measuring, it's easy to go overboard when pouring from the bottle). Spread in a single layer with some space between each piece on a baking sheet (again, surface area is key for maximum flavor). Roast about 20 minutes.

This is a very versatile technique. Use for broccoli, cauliflower, brussels sprouts, butternut squash, carrots, parsnips, zucchini, even chickpeas are excellent roasted. Experiment, eat well and give any previously scorned vegetable a second chance.