The cooking technique you need to master to fall in love with vegetables this autumn, according to experts

When you imagine a meal, do vegetables play a minor, forgettable role or do they become the villain of the plate?

What if they could steal the spotlight instead?

“Eat more vegetables,” is advice we hear constantly from doctors and nutritionists. Yet, many struggle to follow it, often because veggies don’t excite them—or they just don’t enjoy the taste.

Many people’s first encounter with vegetables as kids involves them being steamed, and while steaming works for some, it doesn’t bring out the best flavors in every vegetable, says Caroline Chambers, author of the cookbook *What to Cook When You Don’t Feel Like Cooking*.

Developing a love for vegetables might require broadening your view on how to cook them, she explained.

While it's tempting to stick with your favorite vegetable year-round, plants truly taste best — and can be more exciting — when enjoyed in their peak season, said Chambers, who resides in Carmel Valley, California.

Thankfully, Chambers is an expert in making meals both fun and flavorful with minimal effort. She began as a caterer, then transitioned to recipe development. When the Covid-19 pandemic hit and people were confined to their homes, she started sharing easy-to-make recipes that use ingredients you already have.

Making vegetables the highlight of your meal doesn't require much effort, she noted.

With an abundance of fall produce filling the grocery shelves, here’s how you can rediscover your love for vegetables.

The way you prepare those vegetables matters.

If you view vegetables as a necessary but uninspiring part of your meal rather than something you look forward to, it could be because they aren’t being prepared in the right way, Chambers explained.

“In many cases, vegetables can have more flavor than meat—if they’re simply cooked the right way,” she said.

Roasting is one of the best ways to bring out the flavor in vegetables during the fall and winter, says Chambers, who shares recipes on Instagram and hosts the podcast *So Into That.*

“Summer veggies are best enjoyed raw—like corn, green beans, and tomatoes—delicious just as they are or with minimal cooking,” she explained. (This doesn’t apply, she noted, to brussels sprouts, butternut squash, and sweet potatoes.)

“To unlock the full flavor of those vegetables, you need to roast them at a high temperature for longer than you might expect,” she added.

When roasting vegetables, the key is to maintain an oven temperature between 400 and 425 degrees Fahrenheit for 35 to 40 minutes, and even longer for squash, said Chambers.

Roasting at higher temperatures creates the perfect texture, eliminating the sulfur flavor from brussels sprouts and caramelizing squash into a sweet, golden delight, Chambers explained.

“I don’t want any roasting happening at 300 degrees (Fahrenheit). I’m aiming for 400 or higher, ideally closer to 450, and at least 35 minutes,” she explained.

What you're aiming for

How can you tell when it’s done right? Texture is often the best clue.

The crispy outer layer is great, but the key is to pair it with a soft and tender inside when it comes to these winter vegetables, Chambers noted.

“That’s where the high heat comes in,” she said. “Keeping the temperature above 400 helps the outside get crisp, so that the brussels sprouts’ exterior becomes beautifully crunchy, while the inside stays tender and almost melts in your mouth.”

You can flip your vegetables to ensure they cook evenly, but Chambers often skips this step, letting the side that touches the pan become extra crispy instead.

As the roasting nears completion, she likes to keep the oven light on and check in regularly, she shared.

“Once the edges turn golden brown, they can go from golden to black in a flash,” she warned.

Add some spice!

Once your vegetables are perfectly cooked, bring them to life with bold flavors that make them the highlight of the meal.

It doesn’t take much effort, Chambers pointed out. A drizzle of olive oil, a sprinkle of salt, pepper, and garlic can work wonders—or you can use store-bought sauces to make weeknight dinners both simple and exciting.

A green goddess dressing, typically made with ingredients like cream, herbs, and lemon, or a ready-made pesto, can bring a burst of brightness to many dishes, she suggested.

Harissa paste, which is readily available in most grocery stores, comes with bold flavors like garlic, lemon, olive oil, and chili already blended in, she added.

“With this cheat ingredient, you get the flavor without all the effort,” Chambers explained. “Embrace the convenience of store-bought, high-flavor options and pair them with your dish.”

Harissa Roasted Vegetables

Serves 4

Ingredients

● 1 (15-ounce) can of chickpeas

● 1 pound of medium-sized carrots

● 1 large red onion

● 3 tablespoons of extra-virgin olive oil

● 2 tablespoons of harissa, plus extra for serving

● 2 teaspoons of honey

● 1 teaspoon of kosher salt, plus extra to taste

● 1 (8-ounce) block of feta cheese

● ½ cup of plain full-fat Greek yogurt

● Zest and juice from half a lemon

● A handful of fresh soft herbs, such as parsley, dill, cilantro, basil, or a combination

● A handful of toasted nuts or ¼ cup of toasted seeds

Instructions

1. Preheat your oven to 425°F.

2. Place the chickpeas in a colander and drain them, but do not rinse.

3. Line a rimmed baking sheet with a few layers of paper towels, then spread the drained chickpeas on top. Use another paper towel to blot them dry. Discard the paper towels and then shake the chickpeas into an even layer. Some skins will remain on the sheet, but don't worry—they’ll crisp up during roasting and add extra flavor.

4. Slice the carrots into ½-inch-thick diagonal pieces and thinly slice the onion. Add the carrots, onion, olive oil, harissa, honey, and 1 teaspoon of salt to the chickpeas, then toss everything together until well coated.

5. Roast for 25 to 30 minutes, or until the carrots are golden on the outside and tender when pierced with a fork.

6. In the meantime, combine the feta and yogurt in a blender or food processor. Zest and juice the lemon into the blender and add a pinch of salt. Blend on high for 30 to 45 seconds, scraping down the sides as needed. If the mixture is too thick and your blender struggles, add a splash of water at a time until you reach the desired consistency.

7. Chop the herbs and toast the nuts or seeds.

8. Once the veggies are roasted, remove them from the oven and transfer to a cooling rack. Taste and adjust the seasoning with more salt if necessary. Stir in the chopped herbs.

9. Spread a generous spoonful of whipped feta on the bottom of a bowl or plate, then top it with the roasted veggies and a sprinkle of toasted nuts. For an extra kick, add another dollop of harissa if you love heat.

Shortcut: Skip the whipped feta and simply crumble some feta on top. You can also find pre-chopped butternut squash or sweet potatoes at the grocery store, which can be used in place of carrots.

Pesto alternative: Skip the harissa and honey, and toss a large spoonful of store-bought pesto into the veggies after roasting. Serve with burrata instead of whipped feta for a creamy twist.