BEHIND THE BASICS

Deliciously roasted vegetables, tender whole grains: A nutritious and filling grain bowl relies on a few staples. Here’s how to perfect them. Plus, the ultimate breakfast bowl.

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ROASTING MADE EASY

Top your healthy grain bowl with plenty of delicious vegetables.

Reviewed by dietitian Maria Laura Haddad-Garcia

Crisp on the outside and tender on the inside, roasted vegetables are an easy and delicious way to bolster any grain bowl. Not only are the veggies on these pages packed with nutrients like fiber and vitamin A, these sheet pan sides can pair with any meal. There's no mushy Brussels sprouts or soggy broccoli on these pages. When you cook at temperatures above 330°F, the delicious process of caramelization kicks in (when you steam, it doesn't get above 212°F). At those hotter temperatures, the natural sugars in vegetables turn nutty and richly sweet, resulting in that brown and almost crispy exterior. It's our absolute favorite fail-proof method for delicious vegetables that everyone actually wants to eat. Read on for how to prep and roast our favorite veggies—plus specific times and seasonings.

BEETS, TURNIPS

AMOUNT FOR 4

SERVINGS

1½ pounds

PREP Trim ends, remove any greens and peel; cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.

ROASTING TIME AT 450°F

20 to 25 minutes

SERVING SIZE 2/3 cup

NUTRITION INFORMATION*

BEETS: CALORIES 116

CARBOHYDRATES 16G

DIETARY FIBER 5G PROTEIN 3G TOTAL FAT 5G

SATURATED FAT 1G SODIUM 423MG TURNIPS: CALORIES 90 CARBOHYDRATES 11G DIETARY FIBER