Listen up! Holiday parties are behind us. And for some of us, they’ve ended up on our behinds. This means we’re back to eating healthful foods and a lot less sugar. So, where to begin? Winter vegetables?

Don’t groan. Vegetables don’t have to be boring. In fact, steaming or boiling them is not the way to go. Sure, they may look bright and everything, but they won’t have the best possible flavor, and they certainly won’t motivate you to eat more. Roasting or grilling is the key to bringing out the best qualities of each vegetable.

Unlike many other parts of the nation, California delivers a bounty during every season of the year. In fact, our state is an agricultural powerhouse, much more so than even the Midwestern states.

Right now, we can find great things to roast — especially root and cruciferous vegetables. That list includes beets, carrots, turnips, yams, onions, leeks, cabbage, broccoli, cauliflower, brussels sprouts and more. Winter squash is also ideal, including butternut, acorn and delicata.

Onions roast well, and so do yams, garlic and fennel. In fact, you can even stir-fry greens and mix them in with the roasted bounty. Think of mustard greens, collards, kale and chard.

Roasting will caramelize the natural sugars in many vegetables, turning them into a delicious treat. Grilling will do the same while adding a smoky note. Add those beauties to a simmering soup or a winter salad, and you’re set to go. Stir-fry for a quick and easy dish, paired with the protein of your choice. These include chicken, beef, pork, tofu or any number of great additions. Yum!

Here’s how to do it

For faster roasting, it’s best to cut vegetables into equal-size pieces. About an inch is good, or maybe a little larger. Just make them pretty much even. Cut broccoli or cauliflower into florets. Peel and use the stems, too, as long as they aren’t woody.

Try for an assortment that are colorful and bright, like chunks of yam or carrots with brussels sprouts or beets. Toss them in a bowl with olive oil, herbs (fresh or dried), salt and pepper. Preheat the oven to about 400 F. The hotter temperature helps to caramelize the vegetables.

Line a rimmed baking sheet with parchment, and arrange the vegetables in an even layer without crowding. They should have air circulation all around. Don’t cover them with foil. Roast for 20-30 minutes or until fork tender. About midway through the roasting, stir or toss them for even browning.

You can serve these immediately, or cool/chill to make a winter vegetable salad mixed with stir-fried greens. Or fresh, if they’re tender like spinach leaves.

You want glazed vegetables?

Great! That’s easy. Try a maple glaze. Mix 2 tablespoons of maple syrup with 3 tablespoons of olive oil. Add a few shakes of salt, and whisk together. Toss with the vegetables before roasting.

If you want spicy, add a shake of pepper sauce or one-half teaspoon of chili powder. Add some dried rosemary for a more herbal flavor. Roast as usual, stirring halfway through the roasting.

You prefer soup?

No problem. Just cut the vegetables into smaller pieces so they fit into a soup spoon. Simmer in broth — vegetable, chicken or beef. Or brown chunks of meat, simmer in broth until tender and then add the vegetables and cook another 20-30 minutes. Be sure to include herbs, salt and pepper.

Always taste while cooking. I often find that I need more salt. Or if the soup is too oily (especially if made with beef), add something acidic like a splash of white wine or a bit of lemon juice. Is it bland? Add a shake or two of chili powder or granulated garlic or more crushed herbs. Is the chicken or vegetable broth too pale? Add a little turmeric.

If you make a mistake, it’s fine. Learn from it, and adjust for next time. That’s what I do. Experimentation is a good thing. Plus, you might discover something great.Tip of the Week

Fresh or bottled lemon juice? Go for fresh. Bottled juice tastes rather metallic because of all the preservatives. It also loses its vitamin C during pasteurization. Again, go for the fresh.

Recipe of the Week

Here’s a good way to use those roasted vegetables. Turn them into a main dish by combining them with quinoa (KEEN-wah). This grain from South America is both high fiber and high protein. Best of both worlds!

Roasted Vegetables with Quinoa

Makes 4-6 servings

Ingredients:

6 cups of assorted winter vegetables, such as carrots (any color), broccoli or cauliflower florets, Brussels sprouts, onions (red or yellow), yams, parsnips, beets, Japanese eggplant, etc.

Marinade:

1/2 cup olive oil

1 teaspoon kosher salt

1 teaspoon fresh ground black pepper

2 teaspoons dried rosemary, basil or thyme, crushed

Maple glaze (optional):

1/4 cup maple syrup

1/3 cup olive oil

For the quinoa:

2 cups quinoa

4 cups water or broth

½ teaspoon salt

Instructions:

1. Preheat the oven to 400 F. Line a rimmed baking sheet with parchment.

2. Clean and trim the vegetables. Peel if needed. Cut into bite-size pieces or cubes. Halve the Brussels sprouts, if using. Measure out six cups. Place them in a large mixing bowl.

3. In a small bowl, whisk together the marinade ingredients. Pour over the vegetables, and toss until thoroughly coated. Dump into the baking pan and arrange in an even layer. If using the maple glaze, pour it over the vegetables.

4. Place in the oven on the middle rack. Roast for 25-30 minutes or until the vegetables are browned and tender. Toss halfway through roasting.

5. While the vegetables are roasting, make the quinoa. Place the quinoa in a strainer and rinse under running water. Drain well.

6. Bring the 4 cups of salted water to a boil in a large saucepan. Add the quinoa, lower the heat to medium, cover and simmer about 20 minutes or until tender and the water is absorbed. The grains should look like they popped open.

7. When the vegetables are done, dump them back into the large mixing bowl. Add the cooked quinoa, and fold everything together with a silicone spatula until combined. Divide among 4-6 plates and serve.

Note: If desired, add chopped walnuts or almonds to the mixture for some crunch.