(Many of you have requested this post, so here it is, but please don’t judge. I’m FAR from a foodie blogger or photographer…but I have some friends who are great at that if you’re interested!)
As a kid, I hid my green peas under my mashed potatoes like the rest of you. But early in our marriage, Joey and I found a way to LOVE vegetables…roasted. Here’s how we do them:
- Preheat a smokin’ hot oven…like 450-500 degrees.
- Wash (duh) your veggies and cut them all about the same size so they cook evenly. This is important, people. You can’t have a long stem of asparagus with diced zucchini or some large potatoes with some cubed.
- Create a “medley” of veggies of about the same texture. Some examples:
- Sweet potatoes, purple potatoes, carrots
- Zucchini, onions, zucchini squash, peppers
- Asparagus, artichokes, French green beans
- Broccoli, cauliflower
- Brussels sprouts and green onions…or add sliced red grapes for sweetness
- Chopped onions and minced garlic go well with all veggies. We love red onions, sweet yellow and green onions the best. White are gross. Ew.
- Drizzle the veggies with extra virgin olive oil (EVOO). My mom actually pronounces this “ee-voo.” 😉 You could also use coconut oil.
- Sprinkle with sea salt or Pink Himalayan salt if you want to be fancy. We don’t do black pepper but you could.
- Roast on the top rack for as long as it takes for them to get soft, caramelized and golden brown. Usually this is 15-25 minutes…potatoes take the longest.
- DIVE IN! In our house, veggies take up at least half our plate at dinner.
- If your kids are picky, call them “chips.” We eat “green bean chips” and “kale chips” and “edamame chips.” Make them crispy.
- The prettier (more colorful) the vegetables, the richer they are in nutrient content and the more fun your kids will have with them.