If your family won’t eat their share of boiled or steamed veggies, try roasting them—it’s easy. (Their daily “share,” by the way, is three to five half-cup servings.)

Preheat the oven to 400°F. Slice up root vegetables (or seasonal favorites). Beets, bell peppers, carrots, eggplant, onions, parsnips, turnips, zucchini—anything you have a hankering for (or that’s on sale). You can add sliced sweet potatoes or white potatoes, too. The slices can be as large or as small a dice as you like.

Toss the veggies in olive oil and season with a bit of sea salt and fresh-ground pepper, and any fresh herbs—parsley, rosemary, oregano, etc. Then, spread them out on a baking pan in one layer and bake until golden brown and fork-tender.

Roasted beets. Photo courtesy Zabars.com.

• Find more of our favorite vegetable recipes.