Boom...roasted

 By : Vaughan Myers-Jennings

This week's haul of vegetables gave us a rainbow of colors to eat!

Seriously, if my plate was this colorful as a child (and God bless my grandma, who was an amazing cook), I probably would have been more open to actually eating vegetables.

Radishes, turnips, beets, purple potatoes...there were so many choices.

But how do you make the most of all these radiant veggies? How can you possibly consume them all? Well, when in doubt...roast! In my many many years of vegetable eating (a whole 3 years), I've come to learn that the best way to get your proper intake AND make them tasty is to oven roast them. The process is very simple: preheat your oven to 400, chop them into similar sized pieces, place on a baking pan, season with a mixture of oil, salt, garlic powder and onion powder; put them in the oven and cook anywhere from 10-45 minutes (depends on the vegetables; make sure that you can pierce with a fork), and voila!

Now you have some tasty veggies to eat. Enjoy!