|We love roasted vegetables—we could make an entire meal of them.
If your family won’t eat their share of boiled or steamed veggies, try roasting them—it’s easy. (Their daily “share,” by the way, is three to five half-cup servings.)
Preheat the oven to 400°F. Slice up root vegetables (or seasonal favorites). Beets, bell peppers, carrots, eggplant, onions, parsnips, turnips, zucchini—anything you have a hankering for (or that’s on sale). You can add sliced sweet potatoes or white potatoes, too. The slices can be as large or as small a dice as you like.
Toss the veggies in olive oil and season with a bit of sea salt and fresh-ground pepper, and any fresh herbs—parsley, rosemary, oregano, etc. Then, spread them out on a baking pan in one layer and bake until golden brown and fork-tender.
Roasted beets. Photo courtesy Zabars.com.
|There are many variations to keep roast veggies interesting: Toss a bit of cinnamon, lemon zest, nutmeg or other favorite flavors with the olive oil.
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