Don’t be afraid to experiment with roasting veggies that you normally eat raw or steamed! Blasted broccoli tossed with olive oil and garlic is a revelation-the crispy flowers taste almost fried. Cauliflower carmelizes into tender nuggets that are super tossed with curry. Fennel turns into licorice flavored sweet onions, and if you’ve never had a parsnip you’ll weep once you taste the sweet apple carrot flavor that roasting brings out.
Throwing what ever veggie is in season into a hot oven is a great way to vary your intake of different vitamins and anti-oxidants throughout the year. Our bodies are clearly designed to need this variety. Studies show that exposure to lots of different plant products reduces your risk of cardiovascular disease. BUT if we try and pick just one of those products to take as the cure all (I’m talking about you beta-carotene) and turn it into a pill there are no benefits at all. So pick a new veggie ever month to blast in the oven-your blood vessels will thank you!