5 Ingredients That Make Any Veggie Spectacular
Forget the cheese sauce. Jennifer Tyler Lee, creator of a website that gets families to eat more vegetables
, shows us a few ways to take everything from asparagus to radicchio to new levels.
Photo: Chris Chowaniec
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The Classics: Extra-Virgin Olive Oil and Kosher Salt
Jennifer Tyler Lee's new book, The 52 New Foods Challenge
, bursts with creative suggestions for making vegetables crazy-delicious, but there's one combination she says can't be beat: a glug of good olive oil and a liberal sprinkling of kosher salt. She says these work especially well on potentially bitter vegetables, such as Brussels sprouts, radicchio, cauliflower and asparagus. Lee coats them in oil, dashes them with salt and roasts them until they're soft and starting to brown. Although the temperature varies for each veg (and for each oven), a good rule of thumb is to cook heartier foods, such as cauliflower and whole sprouts, at higher temperatures (around 400°), and more fragile ones, like asparagus and radicchio, lower (around 350°). The oil helps the veggies soften and begin to caramelize, mellowing them out and helping them develop a subtle sweetness.
Get the recipe: Roasted Brussels-Sprouts Chips