@contentandwell and @jakedduck1

Yes, roasting veggies is a great idea! Keep a variety in your frig. You can add grape tomatoes with asparagus, onions, Brussel sprouts and anything else that you like. Sprinkle with olive oil and some Mrs. Dash (salt-free seasoning) and you got your veggies without the unhealthy add-ons. (You can place them on aluminum foil that has been sprayed with a baking spray and you also have a quick clean up.)

I steam brussels sprouts, slicing the larger ones not quite all the way through. If they're very fresh, they even taste sweet. They're usually tender after 5-6 minutes, depending on size. I don't put any sauce on them. I make colorful salads almost every day for lunch. Have you ever tasted a slice of raw rutabaga (yellow turnip)? Or a slice of raw beet? Delish. I put these in a salad, along with greens, tomatoes, cucumber, different colored peppers, celery, sugar snap beans or the flat ones (can't remember their name), string beans, avocado, whatever I have in the fridge. Very colorful and tasty. For a dressing, I use 1 teaspoon balsamic vinegar and 1/2 teaspoon extra virgin olive oil, shake it up and sprinkle on, then sprinkle on some sunflower seeds. Sometimes I add chickpeas or lentils to make a complete meal, or I pair it with farmer or cottage cheese and some dill, or with sardines or anchovies with sweet onion slices, or tuna salad. Add a slice of toasted rye spread with mashed avocado, and I'm in heaven. Finish off with apple slices.

That's an awesome suggestion. I hate Brussel sprouts, so I'm going to try roasting them. I have a small convection oven and an air fryer, and will try them in both. I'll let you know how they do in each.