Food is my love language. And roasted veggies are my dialect…
To paraphrase Gary Chapman in the “5 Love Languages”. Have you read the book? I finished it two weeks ago and found it very good.
I, myself, find it surprising that I crave vegetables so much considering that I didn’t care for them my entire life growing up. I did eat them but was kind of indifferent about them.
If you too have trouble eating your 5-a-day why not try roasting some of your vegetables?
You might be surprised at how much the taste and texture of a food can change if roasted. The high heat caramelizes most vegetables making them very sweet. It also gives a smoked flavor if you roast them long enough, although you will end up with very soft food.
As I already mentioned I never really cared for vegetables growing up. Then one day when I was in my mid twenties as I was having a conversation about food, I realized that my palate was quite limited. I though I liked food but the reality was that I was always eating the same foods over and over again. It also came to my attention that my diet was far from balanced.
So I decided to start a “food journey”. From that point onward I would give a try to all the foods I did not like. Twice. Then I would try to eat them in different ways. Raw, steamed, boiled, roasted.
One of the foods that I have never tasted were Brussels
So one day as I was walking through the produce aisle during a weekly grocery shop I spotted some and decided to give them a try. It was a good decision. Ever since then I always buy some when I find them…
The most versatile way I found to incorporate them into my diet was to roast them with olive oil and salt and pepper. This way I can have them as a side, a salad or incorporate them into meals.
Do you like vegetables? How do you like to eat them?
Roasted Brussels Sprouts
- 500 gr Brussels Sprouts
- 1 drizzle olive oil
- 1 pinch salt & white pepper
- Remove the outer leaves of the Brussels Sprouts and wash them in cold water. I use my salad spinner to wash and dry most of my produce.
- Dry your Brussels and cut them in half.
- In a lined rimmed baking dish and add the Brussels, olive oil and S&P. Use your hands to toss them and spread evenly.
- Roast for 20 min. Roasting time depends on how cooked you want your vegetables to be. I always suggest to taste test and err on the under-cooked side since food continues to cook for a while after you take it out of the oven.