How to Make Vegetables Suck Less

Whether you’re an esteemed herbivore or can’t help but turn your nose up at the sight of any and all vegetables, most of us will agree that when a vegetable is bad, oh, is it bad. But if your first thought when you think of adding vegetables to a meal is an unappetizing pile of mush next to your protein, then this article was made for you. Consider this a gateway recipe into the wonderful world of no longer eating like a child.

One simple piece of kitchen equipment can turn any bland vegetable into a flavorful and, dare I say it, actually satisfying side dish!

Behold, the humble sheet pan.

Let me tell you why investing in a sheet pan will automatically up your vegetable game.

Firstly, tossing vegetables onto a sheet pan and throwing them into the oven is insanely easy to execute. But what’s even more fulfilling than the simplicity, are the resulting flavors. Vegetable haters rejoice, roasting veggies caramelizes their naturally-occurring sugars, mellowing out any bitterness and bringing out their sweetness and depth. Add in some spices and herbs, and true magic can happen. What’s not to love about the concept of being able to eat delicious, balanced meals, with very minimal effort?

The greatest part is, almost any vegetable will roast beautifully! From hearty broccoli, brussels sprouts, carrots and cauliflower, to more delicate options, such as asparagus, squash, mushrooms, and much more.

Here are some basics for (mostly) full-proof roasty-toasty vegetable magic:

1. Preheat your oven to 425 - 450 degrees.

2. Break out your trusty sheet pan and line it with parchment paper or tin foil for maximum easy clean-up.

3. Toss your chopped (or whole!) veggies in your oil of choice, sprinkle with salt and pepper, and spread them out evenly across the sheet pan.

4. Cook until your vegetables are tender and crisped to your liking. I suggest setting a timer for 20 minutes, then checking on your new-found friends. If they aren’t quite ready yet, toss them around, and continue cooking as needed. (Some vegetables will be done after 20 minutes, while others may need up to 40 minutes.)

These are a few of my favorite ways to pimp out nutritious side dishes:

- Lemon-roasted broccoli, seasoned with red pepper flakes, salt and black pepper

-Roasted baby carrots tossed in honey, salt and sesame seeds

-Crispy, curried cauliflower florets

-Parmesan-roasted brussels sprouts

-Red peppers, tomatoes, and mushrooms roasted in pesto

Go get at it! Being creative with spices is what’ll really make your veggie side dishes stand out and your once-stubborn taste buds swoon.