So here’s a method that you probably already know about and are doing. . but for those who are not (and might have kiddos who won’t eat or even go near vegetables), give this one a try!
Roasting your vegetables.
It’s extremely simple and creates a nice crunchy texture to your vegetables. . . And you can roast just about anything. My kids gobble up roasted broccoli and cauliflower. I never thought in a million years they would eat cauliflower but they do now! Kale, not as much but sometimes they will. . sometimes I chop up the kale smaller and mix it in (see photo below). Don’t go crazy with the olive oil. A little goes a long way. Hope you enjoy!
Oven Roasted Vegetables: Roasted Potatoes and Cauliflower & Kale
- Vegetables; chopped (broccoli, cauliflower, kale, potatoes, whatever you want!)
- Olive oil
- Coarsely ground pepper
- 2 cloves garlic, crushed or pressed (optional; for added flavor)
- 1/2 tsp. each of dry oregano, parsley, basil & rosemary (optional; sprinkle whatever you have over the veggies)
Preheat your oven to 400°F. Wash and dry vegetables. If the veggies are still wet, they won’t roast very well. Any combination of vegetables in season may be used.
Cube them into large or bite-size pieces and throw them in a large bowl. Drizzle the vegetables with olive oil, salt and pepper and toss to coat well.
Sprinkle with dry oregano, parsley, basil and/or rosemary if desired.
Roast in oven at 400°F for about 15 minutes (a little longer for potatoes); reduce heat if vegetables are browning too quickly before they are done. I sometimes roast my vegetables at 350 or even 375 degrees. Serve hot or at room temperature.