all the roasted VEGGIES

THE BEST WAY TO ENHANCE THE NATURAL GOODNESS OF ANY VEGGIE? ROAST IT ON A SHEET PAN IN A PIPING HOT OVEN. WE TAKE THAT STRATEGY ONE STEP FURTHER WITH BIG FLAVOR BOOSTS AND DYNAMIC COMBOS.

Parmesan-Roasted Cauliflower

HANDS ON 15 minutes
ROAST 23 minutes at 450°F

1. Preheat oven to 450°F. Place cauliflower in a 15x10-inch baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Roast 20 minutes. Stir in cheese. Roast until cauliflower is crisp-tender, 3 to 5 minutes more.

2. Meanwhile, in an 8-inch skillet melt butter over medium. Add garlic; cook and stir 20 seconds. Stir in almonds and panko. Cook over medium-low to medium until golden, 1 to 2 minutes. Sprinkle almond mixture over cauliflower.

Makes 8 servings.

PER SERVING 175 cal., 14 g fat (5 g sat. fat), 19 mg chol., 319 mg sodium, 9 g carb., 3 g fiber, 2 g sugars, 6 g pro.

Roasted Sweet Potatoes with Greens

HANDS ON 10 minutes
ROAST 34 minutes at 450°F

1. Preheat oven to 450°F. Place potatoes in a 15x10-inch baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat.

2. Roast, turning once, until tender, about 30 minutes. Sprinkle with hazelnuts and garlic. Roast until nuts are toasted, 4 to 5 minutes more. Top with arugula and drizzle with vinegar. Makes 8 servings.

PER SERVING 236 cal., 9 g fat (1 g sat. fat), 0 mg chol., 387 mg sodium, 37 g carb., 6 g fiber, 8 g sugars, 4 g pro.

Roasted Smashed Potatoes

HANDS ON 20 minutes coOK 25 minutes.
COOL 10 minutes
ROAST 22 minutes at 450°F

1. In a large saucepan cook potatoes, covered, in enough lightly salted boiling water to cover until very tender, 25 to 30 minutes; drain.