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You may or may not know this about me, but I’m actually a really healthy person. Don’t get me wrong, I love all things gourmet and indulgent but more often than not, I’m sticking to a pretty clean diet and playing around with healthy recipes in the kitchen. I know that there are stigmas behind healthy eating: it’s boring, expensive, and bland. But FYI, none of those things are true. Okay, SOMETIMES it feels boring when I’m sticking to a meal plan and my friends are eating pizza and wings next to me but for the most part, healthy eating is far from boring, especially if you know what you’re doing in the kitchen. I’m always happy to share cooking tips and recipes but for now, I want to teach you how to beef up your roasted veggies.

Obviously there are tons of different ways to cook vegetables but my personal favorite way is to roast them. Below are four ways to take your roasted veggies to the next level of delish.

1. Mix Up the Fats

Typically, when roasting veggies, you toss them in olive oil and there’s nothing wrong with that! But, if you’re looking to switch things up a bit, try swapping the oil with some salted butter. Or better yet, an herbed infused butter. The butter cooks differently and will sort of caramelize with the veggies and add great flavor. You don’t need a ton, a little goes a long way.

2. Try New Flavors

Rosemary, thyme, garlic – pretty standard stuff. Delicious, but pretty standard. If you’re looking for something different head to the spice rack for some inspiration. It’s amazing what sesame seeds, dried orange peel, ginger, and seaweed can do! Just have fun with it.

3. Go Bold

I know I just said that garlic was standard but that’s only if you use it in a standard fashion. Here is your official homework: next time you roast a pan of vegetables, add a bunch of unpeeled garlic to the pan beforehand. They will add an amazing fragrance to the other veggies (not to mention your kitchen) and when all is said and done, you can slide the cloves out of the skin and eat them like the amazing savory candies they’ll become.

4. The Spicier The Better

Maybe this is a personal preference because I LOVE spicy food, but try it! You can work with things like chili powder, crushed red pepper, or harissa to add some heat.

All roasted vegetables are not created equal. Play around with some of these tips and THEN try and tell me that veggies are boring. I dare you.

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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