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Here’s an easy way to love veggies more

Roasting brings out a deep flavor and natural sweetness

This kitchen trick is so good that it might be a nutritional game changer for you and your family — roasting veggies. It kicks up the flavor — and adds a sweet crunch. It may even turn picky eaters into veggie lovers.

It’s also super easy!

Rule the roast

Fall vegetables are perfect for roasting. Try beets, sweet potatoes and cauliflower. Your options are many — you can use the same basic technique for almost any vegetable.

1. Use a hot oven. Roasting veggies generally works well at 400 to 450° F.

2. Cut evenly. You want pieces that are similar in size so they’ll cook consistently.

3. Drizzle and season. In a bowl, toss cut veggies with a little olive or canola oil. Add pepper, garlic powder or other spices. To stay on the healthy side, skip the salt shaker.

4. Spread in a single layer. Use a foil-lined baking sheet or pan to make cleanup a breeze. Don’t crowd the pan. If you do, veggies will steam more than roast.

5. Roast — and watch. The time needed will vary — depending on the size and density of the veggies you choose. So keep an eye on them. Vegetables are done when they are toasty and tender — but not mushy. You might start checking after about 15 minutes.

6. Enjoy! Roasted vegetables are great warm from the oven. Add toppings like Parmesan cheese or pine nuts.

Quick tip: Make big batches.

Leftovers can be used in soups, salads, pastas or omelets, as pizza toppings or simply eaten as a snack.

What to do next

Try a recipe that relies on roasting. Roasted Brussels Sprouts are mixed with cranberries and pecans for a heart-healthy side dish that’s hard not to love.

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