Recipes Kids Love: Roasted Veggies | Seventh Generation
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Recipes Kids Love: Roasted Veggies

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Author: Seventh Generation

When it comes to eating vegetables, kids can be tough to please. But even diehard veggie avoiders have a hard time passing up these sweet or savory choices from EWG’s Guide, Good Food on a Tight Budget.

Kid-approved roasted veggies

serves 2

Choose 1 vegetable from the list below:
15 Brussels sprouts
1 calabaza
4 carrots
3 chayotes
1 eggplant
1 pound okra
½ pumpkin
3 summer squash
2 sweet potatoes or yams

Choose one of these two seasoning mixes:

Savory Mix
1 medium onion, chopped
2 garlic cloves, chopped
2-3 tablespoons olive oil
1 teaspoon rosemary or thyme or fennel seeds
1/4 teaspoon salt
1/4 teaspoon black pepper

Sweet Mix
(best with calabaza, sweet potatoes, yams, or pumpkin)
2-3 tablespoons oil
1 teaspoon brown sugar
(optional)
1/2 teaspoon cinnamon
1/4 teaspoon salt

Preparation:
1. Preheat oven to 425°F.
2. Rinse and chop vegetables into bite-size chunks of equal size.
3. Mix together the sweet or savory seasoning.
4. Coat veggies with sweet or savory mix.
5. Spread veggies on baking sheet in a single layer.
6. Bake until veggies are browned at the edges and tender inside, checking and
tossing every 15 minutes.

Tip: The browner they get, the sweeter and more kid-pleasing the caramelized vegetables will be.

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