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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!


  1. Genevieve howard says Nov 7th 2010 6:55 pm

    Hi Aunt Sherri,
    We all love your roasted vegtabels!
    We had tonight and we do them just like it said to do and boy are they good!
    I can’t wait to talk guest star on your blog, I’m so excited!
    I love to cook just like you!
    We have done so many of your enjoyable and delicous recipes and they’re fabulous!
    How did you become so good at cooking?
    How did you get intrested in cooking?
    I’m sure you will think of some more great recipes like a flash, like you always do.

    Hope to see you soon.


    • Sherri says Nov 7th 2010 7:19 pm

      Genevieve and Alexia – Just as you were leaving a comment, I was making more swag bars. I’m so glad you like the foods and that the recipes work out for you. I started cooking when I was about your age. My mom cooked a lot, but it was when I bought Betty Crocker’s Cookbook for Boys and Girls at a school book fair that I really became excited about cooking. xo

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