I’m not gonna lie … getting my children to eat enough vegetables each day is a struggle! And honestly, I can empathize with their lack of interest since many times veggies turn out, well, blah. So when I found this delicious (and simple, I might add) way to cook vegetables, I was HOOKED! Many of you probably already do this, but for those who don’t, your whole world is about to be rocked. Check it.
Step 1: Preheat oven to 400F.
Step 2: Wash and pat dry about a pound of vegetables of your choice.
Step 3: Cut veggies into small equal pieces (if necessary).
Step 4: Spread veggies out evenly on a baking sheet.
Step 5: Drizzle with olive oil.
Step 6: Generously season with sea salt, black pepper, and garlic powder.
Step 7: Evenly spread oil and seasonings with a basting brush.
Step 8: Roast for 10-20 minutes or until veggies are soft on the inside but lightly browned and crispy on the outside.
Voila! A paleo side dish that is 100% Dr. Brown approved and UBER tasty!!
Here is a list of some of our favorite roasted veggies:
Asparagus — Don’t forget to snap the ends off. The skinny asparagus only take about 10 minutes while the thick ones take about 12-14.
Broccoli — The trick with these is to cut into even bite size florets. Be generous with the oil, and bake for 20 minutes until most pieces are nice and crispy. Yum.
Brussel Sprouts — You thought you didn’t like Brussel sprouts. Eating them this way will prove you wrong. All four of my littles agree.
Cabbage* — I don’t have a pic for this one, but this is my 7 year old daughter’s favorite! Cut the cabbage into 1/2 in “steaks” and follow the recipe above. Seriously, amazeballs. (and seriously… must add to meal plan in the upcoming weeks. How have I missed that?)
Green beans — With green beans I usually blanch them for 3-4 minutes in boiling water before following instructions above. They can be just a little tougher to get to that perfect texture, but when you do O.M.G.
Sweet Potato Chunks — Best way to eat sweet potatoes, hands down, in my opinion. Plus much quicker than the alternatives!
Some other vegetable we have tried are baby carrots, zucchini strips, acorn squash, butternut squash, tomatoes, eggplant, cauliflower (as a whole head and as florets), and even radishes! I urge you to be creative and try all kinds of veggies this way. You will be shocked at how flavorful they become and how the high temp oven creates the perfect texture. Have another veggie you’d like to suggest or maybe another cooking method you prefer? Leave a comment here or on our Facebook page… we’d love to hear from you!
Enjoy,
