Personally, I love roasted veggies. They’re all about the right seasoning and the right oven temp. When you get it right, you have veggies your kids will gobble up.
Asparagus
INGREDIENTS
- Olive oil
- Salt
- Asparagus
- Lemon
- Parmesan cheese
DIRECTIONS
- Preheat oven to 400°.
- Cut tough ends of asparagus and lay in single layer on a baking sheet.
- Drizzle a little olive oil and top with a little salt. Toss them around so they’re evenly coated.
- Put asparagus in the oven for 8-10 minutes until they start to blacken.
- Sprinkle with parmesan cheese and cook for another two minutes.
- Drizzle a little lemon juice to balance all the flavors.
Roasted Carrots
INGREDIENTS
- Olive oil
- Salt
- Carrots
- Honey
- Cumin
- Cinnamon
DIRECTIONS
- Preheat oven to 400°
- Cut carrots on the diagonal. It helps to caramelize them and gives you more surface area for the sweetness
- Drizzle oil and salt.
- Add cumin and cinnamon and a drizzle of honey.
- Give them a good toss, so they caramelize evenly.
- Spread on a baking sheet and place in oven for 20 minutes.
Roasted Broccoli
INGREDIENTS
- Olive oil
- Salt
- Broccoli
- Garlic
- Pine nuts
DIRECTIONS
- Preheat oven to 400°
- Pour broccoli into casserole dish and sprinkle with olive oil.
- Add chopped garlic and pine nuts and add a little salt.
- Give it a good toss and then place in oven for 15 minutes.
