Like many moms, I often struggle with getting my little ones to enjoy eating a variety of vegetables here at the house. That's why I love this recipe for roasted veggies - it's simple and turns everything from mushrooms to cauliflower into a delicious meal that even my kids will eat.
And if there is something even better than getting your kids to eat their veggies, roasting vegetables is quick + easy too. That's like a win / win / win in my book. Here are a few of our favorites!
ROASTED BRUSSELS SPROUTS
- Olive oil
- Kosher salt
- Shredded Parmesan reggiano
Heat oven to 375 degrees. Wash Brussels sprouts and trim off stems, cut into halves. Drizzle olive oil and sprinkle kosher salt and a bit of parmesan on the clean Brussels sprouts. Roast in oven for approximately 30-40 minutes, and enjoy! I like mine super crispy (OK, nearly burned) so I tend to leave mine in on the longer side.
- Kosher Salt
- Cayenne Powder
Heat oven to 375 degrees. Drizzle olive oil on head of cauliflower - I like to use more for this because the head of cauliflower tends to soak it up more so than other veggies do. Trim the stem so that the cauliflower has a flat base to sit on. Sprinkle with spices to taste. Roast in oven for 30 minutes, and enjoy! You can also cut into slices, season as instructed, and make them on the grill or on a cookie sheet in the oven.
Thyme (or your preferred herb)
Heat oven to 375 degrees. Add kosher salt, olive oil and thyme to sliced mushrooms. Roast for 30 minutes. I suggest adding these in with a grain or rice for a full meal!
Other favorite in our house is broccoli and for me I love roasted asparagus (though no one else over here has caught onto that one!) Love to know some of your favorite veggies to roast #HEIRLOOMED
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