My extended family eats healthy, 
maybe not super healthy but moderately so. Whenever the whole crew gathers, 10 of us, for special occasions, deciding what to serve can be challenging.
Just recently, I decided to try roasted vegetables just to see if they we would be at least tolerated. It was my Mother’s 81st birthday dinner and I knew she would love them, just not sure about my brother, sister in law, nieces and nephews.
I threw together a mixture of vegetables, drizzled with olive oil, salt, and pepper, and roasted at 375 degrees under they were tender. I served them up, and waited for the verdict. I was shocked. My family went crazy and kept going back for more. Who knew it was that simple?!
I think it was the caramelization on the vegetables, which intensifies the sweetness, that did the trick as they kept going back for seconds. Broccoli was the favorite followed by Brussels sprouts, squash, asparagus, parsnips, and carrots.
There are countless combinations of vegetables and seasonings to try. Asparagus is great topped with lemon zest and a squeeze of lemon juice. Broccoli, cauliflower, and carrots go well with ground cumin. Carrots, parsnips, turnips, sweet potatoes, and shallots all go well with a squeeze of orange and orange zest (after they are roasted). Experiment with different flavors and vegetable combos. I used this recipe found here: MedInsteadofMeds.com.
You may want to consider trying this during the holidays. A platter of roasted vegetable could be a great co-star to your main course. I loved it when my niece requested that for Thanksgiving we have “those pan vegetables” again. I think we will!