This Roasting Hack Will Make You Fall in Love with Veggies

You’ve been boiling your broccoli all wrong. Put down that pot and preheat your oven, because I’m about to change your veggie game forever.

I used to be the kid who hid Brussels sprouts in my napkin. The one who pushed carrots around my plate hoping they’d magically disappear.

But then I discovered the magical transformation that happens when you roast vegetables. Suddenly, those bland, mushy veggies became crispy, caramelized bites of heaven.

Let me show you how to turn even the pickiest eaters into vegetable enthusiasts.

Ingredients

• 2 medium bell peppers, cut into 1-inch pieces
• 2 medium zucchini, cut into 1/2-inch slices
• 1 small sweet potato, cut into 3/4-inch cubes
• 1 small red onion, cut into 1-inch wedges
• 1 small head of broccoli, cut into florets
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 3 tablespoons grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Position racks in the upper and lower thirds of the oven.

2. In a large bowl, combine all the chopped vegetables.

3. In a small bowl, whisk together the olive oil, Dijon mustard, Italian seasoning, salt, garlic powder, and black pepper.

4. Pour the seasoning mixture over the vegetables and toss until evenly coated.

5. Spread the vegetables in a single layer on two large baking sheets.

6. Roast for 25-35 minutes, rotating the pans and flipping the vegetables halfway through.

7. The vegetables are done when they’re tender and have crispy, caramelized edges.

8. Sprinkle with Parmesan cheese if desired and serve hot.

The Secret to Irresistible Roasted Veggies

Here’s the game-changing tip: high heat is your friend. Roasting at 400°F allows the vegetables to caramelize on the outside while staying tender on the inside.

But that’s not all. The real MVP in this recipe is the Dijon mustard. It adds a tangy depth that makes these veggies absolutely addictive.

And remember, don’t overcrowd the pan! Giving your veggies some personal space ensures they’ll crisp up instead of steam.

With these simple tricks, you’ll be amazed at how quickly “eat your vegetables” turns into “more vegetables, please!”

Benjamin

CEO at Happy Muncher | benjamin@happymuncher.com | Website | + posts

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.

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