roasted veggies
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"Kids will eat anything if you broil them in oil (the food, not the kids). Heck, you could probably get her to eat cardboard prepared that way."
So said my oldest sister D. when I reported that my daughter Iz, at the ripe young age of 2 was eating sweet potatoes, cauliflower and brussels sprouts. D. was especially impressed, having a son just one month younger than Ms. Iz, who would not think of touching any of these foods.
I recall Gran Fran making all kinds of food (that might have been considered odd for a home cook, even in NY in the late 70's and early 80's), such as okra, paté, bagna cauda, and any number of other off-the-beaten-path items she was inerested in trying out that week.
There were no options, as I mentioned in some earlier posts. You ate what the parents made. No questions, no exceptions. So, if a plateful of broccoli rabe with red pepper flakes showed up on the table, you ate it. I am not a fan of cooked spinach, never have been , never will be, but that is how it was served in those days on Gran Fran's table, so I had to eat it.
In my own adulthood, I have come to love okra, broccoli rabe and spinach (but uncooked, please). And, I've found a foolproof way to create veggies any kid (almost) will eat: roast the heck out of them. The longer they roast (or the higher the oven heat), the sweeter they become. To be fair, some of the important nutrients do disappate if you cook the veggies too long, but as an introduction to the different flavors and textures of a good variety of vegetables to a young one's palette, you can't beat this.
It is now possible for me to serve brussels sprouts and cauliflower just steamed, hence preserving their vitamins and minerals, to Ms. Iz, and she loves them. Of course, she likes it best when I add some olive oil to either a baking dish or a hot pan on the stove, and saute or roast her veggies, but she will eat them either way with pleasure.
serves 4 as a side dish
Ingredients:
- 1 lb. Brussels Sprouts (or caulifower works well, too), shredded or well chopped
- 3 Tbsps Olive Oil (best-quality, of course)
- Salt to taste (you can add pepper, but not for the little ones
Method:
- Preheat oven to 425 degrees
- Take a sheet pan, add some olive oil and salt.
- Place the vegetables in question, and toss to coat with olive oil.
- Roast in the preheated oven for 30 to 40 minutes, until the veggies are nicely browned.
Roasted Sweet Potatoes serves 4 as a side dish
- 2 Large Sweet Potatoes
- 4 Tbsps Olive Oil (best-quality, of course)
- Salt to taste (you can add pepper, but not for the little ones
- Preheat oven to 425 degrees
- Take a sheet pan, add some olive oil and salt.
- Place the vegetables in question, and toss to coat with olive oil.
- Roast in the preheated oven for 40 to 45 minutes, until the potatoes are nicely browned.