Jennifer Tyler Lee's new book, The 52 New Foods Challenge, bursts with creative suggestions for making vegetables crazy-delicious, but there's one combination she says can't be beat: a glug of good olive oil and a liberal sprinkling of kosher salt.
She says these work especially well on potentially bitter vegetables, such as Brussels sprouts, radicchio, cauliflower and asparagus. Lee coats them in oil, dashes them with salt and roasts them until they're soft and starting to brown. Although the temperature varies for each veg (and for each oven...
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