Rethinking Vegetables: From Side Characters to Stars
When you envision a meal, do you see vegetables as the forgettable side character or the villain? What if we flipped the script and let them take center stage?
The Challenge of Embracing Veggies
“Eat more vegetables,” is a common refrain from doctors and dietitians. Yet, for many, this advice can feel daunting. Often, it’s because vegetables just don’t excite them, or perhaps they were turned off by the bland offerings of their childhood. According to Caroline Chambers, author of the new cookbook Learning to Love Vegetables, our first encounters with veggies often involve steaming, which doesn’t always do justice to their flavor potential.
Discovering the Joy of Seasonal Eating
Chambers emphasizes that learning to love vegetables might require expanding our understanding of how to cook them. She points out that while it can be tempting to stick with your favorite vegetable year-round, embracing seasonal produce not only enhances the taste but can also make meals more enjoyable. Based in Carmel Valley, California, Chambers is passionate about making food exciting, especially when it comes to incorporating a variety of vegetables into our diets.
Making Cooking Fun and Easy
With a wealth of winter produce available in grocery stores, there’s no better time to fall in love with vegetables. Chambers, who transitioned from a caterer to a recipe developer, began sharing easy-to-make recipes online during the COVID-19 pandemic. Her approach focuses on minimal fuss while maximizing flavor, proving that you don’t have to work hard to make vegetables the highlight of your meal.
Cooking Techniques That Transform
If your vegetables feel more like a “have to have” side dish than a “want to have” star, it could be due to your cooking methods. “I think vegetables have more flavor than meat in many cases when they’re just prepared properly,” Chambers states.
The Power of Roasting
In the colder months, roasting is one of the best ways to elevate your vegetable dishes. Chambers shares that summer vegetables like corn, green beans, and tomatoes shine when enjoyed raw or with just a few minutes of cooking. However, for heartier options like Brussels sprouts, butternut squash, and sweet potatoes, roasting is essential.
To achieve the best flavor and texture, Chambers advises roasting vegetables at a high temperature of 400 to 425 degrees Fahrenheit for at least 35 to 40 minutes—longer for squash. This technique not only enhances the texture but also caramelizes the natural sugars, removing any unpleasant sulfur taste from Brussels sprouts.
The Perfect Texture: Crispy on the Outside, Tender on the Inside
How can you tell if your vegetables are perfectly roasted? Texture is key. Chambers highlights the importance of achieving a crispy exterior while ensuring the inside remains tender. “Having them up above 400 helps the exterior get a little crispy, so that contact with the sheet pan will give you that delightful contrast,” she explains.
While it’s possible to turn the vegetables for even cooking, Chambers often lets them rest, allowing the side in contact with the pan to get extra crispy. She recommends keeping an eye on them toward the end of the roasting time, as they can quickly transition from golden brown to black.
Adding Flavor: Spice It Up!
Once your vegetables are cooked to perfection, it’s time to make them the star of the show. According to Chambers, this doesn’t have to be complicated. A drizzle of olive oil, a sprinkle of salt, pepper, and garlic can transform your dish. For a burst of flavor, consider using store-bought sauces that make weeknight meals easy and exciting.
A green goddess dressing—typically made from cream, herbs, and lemon—or premade pesto can add a delightful brightness to your dishes. Chambers also recommends harissa paste, which is readily available in most grocery stores and packs a flavorful punch with ingredients like garlic, lemon, olive oil, and chili.
Embrace the Easy Route
“By leaning into easy store-bought ingredients, you can elevate your vegetables without a lot of extra work,” Chambers advises. It’s all about finding ways to enjoy the flavors and health benefits of vegetables while making cooking a fun and satisfying experience.
