Eating More Veggies, Part 2: Spice-Roasting

Spice-roasting is one of the most delicious ways to bring more veggies into your life.  Once you know the (ridiculously easy) technique, the flavor combinations are pretty much endless.

First, select a spice-veggie combination, like cumin-cauliflower, garam masala-brussels sprouts, or paprika-green beans.  Use your imagination and follow your taste.  Start with a pound of vegetables which you have washed, peeled if necessary, and chopped into a manageable size.  The spice you are using should be fairly fresh. If you can't smell it, you probably won't be able to taste it and it is time for a new jar. A lot of health food stores sell bulk spices, so you can get just the amount you need.

Preheat your oven to 400 degrees.  Cover a baking sheet with heavy duty aluminum foil and drizzle with a tablespoon of olive oil.  Dump your vegetables onto the foil, then sprinkle with your spice, starting with a tablespoon or so.  You may want to add more, depending on the intensity of the spice and your taste.  Drizzle another tablespoon of oil over the spiced vegetables, sprinkle with salt, and toss the whole mixture with your hands until all the vegetables are well covered with the oil, spice and salt.  Pop the baking sheet into the oven and let the vegetables roast, pulling them out a couple of times to toss, until they are softened and golden at the edges.  If the vegetables seem to be drying out before they are fully cooked, sprinkle a tablespoon of water over them.  A squeeze of citrus juice just before serving improves almost any spice-veggie combo.

If you don't eat them right away, spice-roasted vegetables will keep well in a covered container in the fridge for a few days.  Use them up in a salad or an omelet, or eat them as a snack.