Personally, I love a good roasted vegetable. It’s all about the right seasoning and the right oven temp. You want it high enough to bring out the sweetness, but not so high it burns. 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.
