Introduction

When you sit down for a meal, do vegetables often feel like an afterthought or even the enemy on your plate? What if we told you they could take center stage?

Nutritionists and culinary experts repeatedly emphasize the importance of eating more vegetables, but many find it challenging to embrace them. Often, it’s because traditional preparations—like steaming—can leave veggies tasting dull. Caroline Chambers, the creative genius behind the cookbook "What to Cook When You Don't Feel Like Cooking," believes that you might simply need to rethink how you cook them.

Chambers suggests that a lack of excitement for vegetables often stems from outdated cooking methods. Many people’s first encounters with veggies—steamed and lifeless—create a lasting aversion. "Vegetables have more flavor than meat when prepared correctly," Chambers insists, urging home cooks to explore innovative cooking methods.

Embracing seasonal vegetables can transform your meals, particularly during the fall and winter when produce is at its peak. Ditching your go-to veggie for more seasonal selections can be a game-changer. Chambers began her culinary journey as a caterer and, after the COVID-19 pandemic confined everyone at home, she started sharing quick and exciting recipes online. Now, she reveals her expertise on how to make veggies the highlight of your plate.

The Art of Roasting Vegetables

Roasting is the superstar technique for elevating vegetables to new heights, especially as the temperature drops. "Roasting at high temperatures brings out incredible flavors," Chambers explains. The ideal roasting temperature is between 400°F and 425°F, with cooking times of 35 to 40 minutes—longer for heartier vegetables such as butternut squash and sweet potatoes.

Chambers emphasizes that roasting not only enhances flavor but also improves texture. The moisture content breaks down, allowing for crispy exteriors paired with tender interiors that melt in your mouth. "For brussels sprouts, high heat eliminates that sulfur taste," she adds.

Perfect Texture is Key

The sign of perfectly roasted vegetables lies in their texture. You want a crispy exterior with a tender center, achieved by cooking at high temperatures. Chambers advises checking on your veggies toward the end of the roasting process to prevent burning, as they can transition from golden brown to charred very quickly.

Elevate with Flavor

Once your vegetables are roasted to perfection, it’s time to add a shine of flavor. A drizzle of olive oil, a sprinkle of salt, and a dash of pepper can do wonders—yet there's room for creativity! Store-bought sauces and dressings, like green goddess or harissa, can be exceptional shortcuts to enhance your dishes. Spice them up with a splash of lemon or a handful of fresh herbs for a burst of brightness.

To help you kickstart your fall veggie journey, try this delectable recipe for Harissa Roasted Veggies:

Recipe: Harissa Roasted Veggies

**Ingredients:**

- 1 (15-ounce) can chickpeas

- 1 pound medium carrots

- 1 large red onion

- 3 tablespoons extra-virgin olive oil

- 2 tablespoons harissa (plus extra for serving)

- 2 teaspoons honey

- 1 teaspoon kosher salt (plus extra)

- 1 (8-ounce) block feta cheese

- ½ cup plain full-fat Greek yogurt

- Zest and juice from ½ lemon

- Fresh herbs (like parsley, dill, or cilantro)

- Toasted nuts or seeds

**Instructions:**

1. Preheat your oven to 425°F.

2. Drain the chickpeas and dry them on paper towels.

3. Slice carrots and onion, then toss them with chickpeas, olive oil, harissa, honey, and salt.

4. Roast for 25 to 30 minutes until tender.

5. Blend feta, yogurt, lemon zest, and juice until smooth.

6. Toss roasted veggies with herbs.

7. Serve topped with whipped feta and a drizzle of harissa!

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