If you’re like me and become gluten-free, you may experience the stages of grief while you mourn for your life full of crusty breads, delicious bagels, and glorious, glorious pizza. You may try to hold on to everything that is gluten-free and familiar in your life (Snickers are gluten-free! So are Tostitos and french fries!)
Yeah, no. It’s time, (even if you’re not allergy-ridden), to at least pretend to be a grown-up and learn some cookin’. Yes, it’s time to tackle vegetables. Maybe you already like veggies! Yay, awesome! Maybe you only like them if they’re smothered in butter or deep-fried in batter. Or maybe you don’t ever touch anything green.
And maybe it’s not even your fault. True story, I had a friend in high school who couldn’t drink anything non-carbonated because her parents only gave her soda as a child. Another had never had a salad before college. It’s time to right those wrongs.
The secret is… ROAST THAT STUFF. I have turned veggie haters into veggie lovers this way. People who turn green at the thought of eating anything green have become asparagus aficionados from roasting.
It’s super easy, and looks super fancy. Let’s do this.
- Preheat your oven to 425.
- Take a baking sheet (the thing you put cookies on). Throw some foil on that baby.
- Take your veggie of choice (suggestions: asparagus, brussel sprouts, broccoli, or cauliflower for starters) and cut them into even pieces for consistent cooking. Distribute them across the baking sheet.
- Get a little extra virgin olive oil, or EVOO if you want to use the lingo, and spritz it on the veggies. Maybe throw a little salt and pepper, paprika, get really fancy with it.
- Toss the pan in the oven for about 20 minutes. Stir them up once or twice while cooking.
The result? Crunchy, caramelized, crazy delicious veggies. Drizzle a little lemon juice on top, if you want, or soy sauce, or anything else. You are the master chef now.
But wait—there’s more! You can set your temperature to a low 350, and follow the same steps to make kale chips, by cooking them for fifteen minutes or as long as needed. Look at all this veggie mastery! We can start calling you the green giant.
Post and Photo by Gabriele Boland.