- 3 small beets, peeled and tops removed and cut into 1-inch chunks
- 2 sweet potatoes, peeled and cut into 1-inch chunks
- 4 cups Brussels sprouts, ends removed and cut in half
- 1 onion cut into chunks
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon Kosher or coarse salt (don’t use regular salt or it will be too salty)
As I was going through the check-out at our local grocery store, the young woman looked at one of my items and then asked, “What is this?” I told her they were fresh beets. She looked back at them and said, “Do you eat these?” I said, “Yes. They are very good.” She gave me a skeptical smirk and then went on with her scanning. Next came the kale and I thought she was going to lose it. She held it up and studied it. “It’s kale,” I said, trying to help. “Yes I eat it. And it is also very good.”
“I wouldn’t even know how to cook it,” she said. And I thought- what a tragedy! I started giving her a cooking lesson right there in the check-out, which by the look on her face, I’m sure she enjoyed. I’m an optimist, but I doubt if she’ll ever try it, but I hope she does.
There are so many wonderful and tasty vegetables that many people will never enjoy simply because they don’t know how to prepare them. With all the recipes on the internet, there are hundreds of ideas for different dishes. Here is my super simple way to prepare some vegetables that you may have heard of but haven’t tried. It’s my tri-color roasted vegetables and it’s full of hearty flavor. It takes almost no time to prepare and when it comes out of the oven, the vegetables are tender and will just a touch of saltiness.
Put all the vegetables in a large bowl. Drizzle the oil over the vegetables and stir to coat. Sprinkle with the salt and stir again until all the vegetables are evenly coated with the oil and salt. Spread them on a rimmed baking sheet. Bake in a 400 degree oven for about 20 minutes or until browned and fork tender.