Roasted vegetables are kid-friendly (as veggies go . . .):
- They are tender--my kids resist crunchy and firm veggies.
- They are flavorful--roasting seems to bring out the best in veggies, especially when generously tossed with olive oil.
Here's the vegetable that got me started roasting veggies this winter, based on a recipe from Taste of Home magazine: roasted cauliflower. The first time we served this (along side non-dairy macaroni and not-really cheese) all three kids ate it without prompting or cajoling.
Garlic Roasted Cauliflower1 head of cauliflower, broken into bite-size florets
1 Tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
Preheat oven to 400 degrees.
Toss cauliflower with olive oil, salt, and garlic powder. Spread in a baking dish.
Roast for 18-20 minutes stirring once.
Cauliflower is done when florets are tender with just a bit of browning on some edges.
Check out these other roasted vegetable recipes:
Roasted Brussels Sprouts and Carrots