Veggie Delight

by Rosemary Black

Veggie Delight

An easy way to get your child to eat his vegetables: Roast them. It brings out their natural sweetness, says Joy Bauer, author of The Idiot’s Guide to Total Nutrition. Plus, water-soluble vitamins don’t leach out when cooked.

  • Preheat the oven to 400 degrees, and cut an assortment of bell peppers, carrots, cauliflower, sweet potatoes, eggplant, and zucchini into roughly same-size pieces.

  • Toss in a large bowl with olive oil (for every two cups of chopped veggies, use a tablespoon of oil) and a little salt and pepper.

  • Arrange pieces on a baking sheet in a single layer. (Such vegetables as carrots and cauliflower take a little longer to cook than softer ones like eggplant or zucchini, so use separate sheets if you make them together.)

  • Roast for 20 to 30 minutes, flipping vegetables over once or twice, until they’re crisp and crunchy.

  • If you like, sprinkle with tarragon or basil, or toss carrots and sweet potatoes with cinnamon or a drizzle of maple syrup.