Ode to vegetables

A year ago I never thought I'd be saying such a thing, but how amazing are vegetables? Vegetables! Vegetables are hereby awarded the TheBombDotMom seal of approval. Here's why:

1. No matter what philosophy of nutrition you adhere to, vegetables are the superstar of it. There is literally no one on earth who will argue with you about whether they are healthy. (And don't even say "fruititarian," because that's just ludicrous.)
2. Vegetables are so stinking delicious I can hardly stand it.

If you don't agree with the second point, then I'm afraid you might be cooking them wrong. Roasting is really the way to go. I roast vegetables so often that they got their own exciting acronym—"RVOD," for "roasted vegetable of the day"—and then the acronym became obsolete because I started roasting multiple pans of vegetables every day.

Basically, the recipe is the same for all of them. Wash, break, chop, slice, or whatever the vegetable in question. Put it in shallow layer in a glass baking dish. Mix it up with olive oil, butter, or ghee (enough to coat all the pieces); salt; pepper; and garlic powder. Put it in a 400-degree oven until the vegetable is very brown but not black. (Very brown, you hear me? That's called caramelization, and it's not always pretty, but you want it.) This works for carrots, cauliflower, kale, potatoes, brussels sprouts (OMG), parsnips, broccoli, asparagus, and lots of others I haven't tried yet.

I cannot stress enough how much learning this simple technique has improved my life. We try to always have some sort of roasted vegetable on hand in the fridge to reheat for breakfast, but we have trouble keeping them in the house that long, and I am not even exaggerating about that.