When you picture a meal, do vegetables feel more like a background character or the antagonist?
What if they could take center stage instead?
“Eat more vegetables,” say doctors and dietitians again and again. But for many, that’s easier said than done, especially if veggies don’t spark joy or simply aren’t their favorite.
Many people’s first encounters with vegetables in childhood involve steaming. While this method is great for some veggies, it doesn’t bring out the best flavors in all of them, according to Caroline Chambers, author of the new cookbook “What to Cook When You Don’t Feel Like Cooking.”
Learning to love vegetables may require broadening your cooking horizons, she noted.
While it’s tempting to stick to your favorite veggie all year, seasonal produce not only tastes better but can also be more enjoyable, according to Chambers, who resides in Carmel Valley, California.
Chambers specializes in making food exciting and accessible. After starting her career as a caterer and transitioning to recipe development, she began sharing easy recipes online when the Covid-19 pandemic left many stuck at home, focusing on meals you can whip up with what you have on hand.
She emphasizes that turning vegetables into the highlight of your meal doesn’t require a lot of effort.
With a bounty of fall and winter produce available at the grocery store, here’s how to fall in love with vegetables.
Cooking Techniques
If you see the vegetables on your plate as a chore rather than a treat, it might be due to how you’re preparing them, Chambers explained.
“I believe that, when cooked properly, vegetables can be more flavorful than meat,” she said.
During fall and winter, roasting is one of the best ways to create a delicious vegetable dish, she advised, sharing recipes on Instagram and hosting the podcast “So Into That.”
“Summer vegetables shine when eaten raw—think corn, green beans, and tomatoes. They’re amazing just as they are or with a quick cook,” she noted. (However, she pointed out that brussels sprouts, butternut squash, and sweet potatoes require different treatment.)
“To really bring out their best flavors, roast those veggies at a high temperature for longer than you might expect,” she added.
When roasting vegetables, the key is to set your oven between 400 and 425 degrees Fahrenheit for about 35 to 40 minutes, and even longer for squash, Chambers explained.
Roasting at higher temperatures enhances texture, reducing the sulfur taste in brussels sprouts and giving squash a sweet caramelization. “I avoid roasting in the 300-degree range; I prefer 400 or higher for at least 35 minutes, ideally closer to 450,” she said.
Knowing When It’s Right
How can you tell when they’re perfectly roasted? Texture is a good indicator.
A crispy exterior paired with a tender inside is essential for these winter vegetables, Chambers noted. “The high heat helps create that crispy outside. When the veggies touch the sheet pan, the bottom gets nice and crispy while the inside becomes tender and melts in your mouth.”
You can turn the vegetables to ensure even cooking, but Chambers often skips that step, allowing the side in contact with the pan to get extra crispy. Towards the end of the roasting time, she likes to keep the oven light on and check frequently. “Once the edges start to turn golden brown, they can go from golden to black very quickly,” she cautioned.
Adding Flavor
Once your vegetables are perfectly cooked, make them shine with flavor.
It doesn’t have to be complicated, Chambers said. A drizzle of olive oil, a sprinkle of salt, pepper, and garlic can elevate them—plus, store-bought sauces can make weeknight meals simple and exciting.
A green goddess dressing, typically made with cream, herbs, and lemon, or store-bought pesto can brighten up various dishes, she added. Harissa paste, available at most grocery stores, brings together flavors like garlic, lemon, olive oil, and chili.
“You get a shortcut without all the fuss,” Chambers said. “Embrace those flavorful store-bought options to enhance your meal.”
Harissa Roasted Veggies
Makes 4 servings
Ingredients:
- 1 (15-ounce) can chickpeas
- 1 pound medium carrots
- 1 large red onion
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons harissa (plus more for serving)
- 2 teaspoons honey
- 1 teaspoon kosher salt (plus more)
- 1 (8-ounce) block feta cheese
- ½ cup plain full-fat Greek yogurt
- Zest and juice from ½ lemon
- Handful of fresh soft herbs (like parsley, dill, cilantro, basil, or a mix)
- Handful of toasted nuts or ¼ cup toasted seeds
Instructions:
1. Preheat the oven to 425 degrees Fahrenheit.
2. Drain the chickpeas in a colander without rinsing.
3. Layer paper towels on a rimmed baking sheet, pour the chickpeas on top, and pat dry with another towel. Discard the towels, then spread the chickpeas in an even layer (don’t worry about the skins; they’ll become crispy).
4. Cut the carrots into ½-inch-thick diagonal slabs and thinly slice the onion. Combine the carrots, onion, olive oil, harissa, honey, and 1 teaspoon salt with the chickpeas, tossing well.
5. Roast for 25 to 30 minutes until the carrots are golden and fork-tender.
6. In a blender or food processor, combine feta and yogurt. Add the lemon zest and juice, plus a pinch of salt, and blend until smooth. If too thick, add water a splash at a time for desired consistency.
7. Chop the herbs and nuts.
8. Once the veggies are roasted, transfer them to a cooling rack. Taste and adjust salt as needed, then stir in the herbs.
9. Serve by spreading whipped feta on a plate or bowl, topping with the roasted veggies, a sprinkle of nuts, and an extra dollop of harissa if desired.
Shortcut: Omit the whipped feta and crumble feta on top instead. You can also use pre-chopped butternut squash or sweet potatoes in place of carrots.
Pesto alternative: Skip the harissa and honey, tossing a spoonful of store-bought pesto into the veggies after roasting. Serve with burrata instead of whipped feta.
Adapted from “What to Cook When You Don’t Feel Like Cooking” by Caroline Chambers. Published by Union Square & Co.
