I know veggies aren’t a favorite of everyone. In fact, I wouldn’t eat anything that didn’t fit under “corn and mashed potatoes” or Iceberg lettuce (basically just water) until I was 25-years-old and living alone.

As a single-dwelling adult, I found myself adventurous and willing to try random fruits and veggies that were on sale. What did I discover? Roast any vegetable at a high enough temperature and it turns crispy, caramelized and deliciously snackable. My surprising obsession: Brussels sprouts went from “Why would you do this to me?” to “Is there more?”

My tried-and-true method

Trim and halve the sprouts, toss on a stoneware pan (alone or with carrots, parsnips, and beets) with oil and freshly cracked black pepper, drizzle with balsamic vinegar, and roast until the edges get dark. Stoneware gives you that golden finish, and it’s easy to cook on and serve from. Dinner’s done in minutes, and clean-up is just as fast. And yes, even veggie-haters enjoy this recipe and request it every holiday season!

For a protein boost, add some boneless chicken breasts or thighs and shred just before serving. Add a squeeze of lemon juice at the end to brighten the flavor.

Double duty leftovers

Give the leftovers a fresh take by turning into a breakfast hash or hearty grain bowl. Cook once, eat twice or more without getting bored with the same recipes.

What veggies do you always have on hand to cook on a busy weeknight? Tell us in the comments, and I’ll share some recipe inspiration!