3 Roasted Veggies Your Kids Will Eat by Meg Resnikoff March 20, 2018

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

1. Preheat oven to 400°.
2. Cut tough ends of asparagus and lay in single layer on a baking sheet.
3. Drizzle a little olive oil and top with a little salt. Toss them around so they’re evenly coated.
4. Put asparagus in the oven for 8-10 minutes until they start to blacken.
5. Sprinkle with parmesan cheese and cook for another two minutes.
6. Drizzle a little lemon juice to balance all the flavors.

Roasted Carrots

INGREDIENTS

• Olive oil
• Salt
• Carrots
• Honey
• Cumin
• Cinnamon

DIRECTIONS

1. Preheat oven to 400°
2. Cut carrots on the diagonal. It helps to caramelize them and gives you more surface area for the sweetness
3. Drizzle oil and salt.
4. Add cumin and cinnamon and a drizzle of honey.
5. Give them a good toss, so they caramelize evenly.
6. Spread on a baking sheet and place in oven for 20 minutes.

Roasted Broccoli

INGREDIENTS

• Olive oil
• Salt
• Broccoli
• Garlic
• Pine nuts

DIRECTIONS

1. Preheat oven to 400°
2. Pour broccoli into casserole dish and sprinkle with olive oil.
3. Add chopped garlic and pine nuts and add a little salt.
4. Give it a good toss and then place in oven for 15 minutes.

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