Vegetable roasts that eat like a full meal
Hearty, bold vegetable roasts like these beets with feta and mint can do double duty as a vegetarian main or an entire meal. Prop styling by Kate Parisian.
(Silvia Razgova / For The Times)
Feb. 22, 2021 1:11 PM PT
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As I wrote this past Friday in the intro to my romanesco con le sarde recipe, this midwinter period at the farmers market is when I turn my eye not to flamboyant seasonal fruits, but to all the hearty veggie standbys crucifers and crunchy roots that make getting my daily dose of veggies easy. A quick chop, a bath in olive oil and a sprinkling of seasonings is all the vegetables need before a stint in the oven to blister and char. And often, they’re all I eat for dinner, no meat or other sides required; just a bright sauce to drag them through.
Jan. 8, 2021
It is officially that time of year when we swing the pendulum in the other direction from a holiday season spent eating comfort food and try to start the new year fresh. Regardless of whether you want to get back in shape whatever that looks like for you or try out a new diet with some friends, there is one thing on which medical, nutritional and fitness experts all agree: Eat lots of vegetables.
That doesn’t mean you have to go vegan or even vegetarian. It doesn’t mean there’s no more pasta, bread or rice. It doesn’t have to mean being doomed to days of carrot and celery sticks and dinners of steamed everything else. Really.