Who doesn’t like vegetables? Ok fine, a lot of people, especially children. But they are so good and so so nutritious! Actually, it might depend on how you make it.
Boiling vegetables pretty much cooks out all the good stuff. Steaming vegetables is a great choice but they can be bland, or maybe to hard for your young eaters. Frying softens snd has taste but, since when is frying healthy?
So, I go with oven roasting. It makes great tasting vegetables, requires minimal oil, and the vegetables come out soft enough for my little eater.
You can roast pretty much any vegetable. My go to choices are sweet potatoes and broccoli. I even roast them together. In this recipe I am only using pre-packaged broccoli florets because: 1) it is what I had on hand and 2) I just didn’t feel like peeling and dicing sweet potato. I’m cooking disabledly y’all!
What you need:
- Broccoli florets. Rinsed off. If you have frozen florets, let it thaw beforehand.
- Olive oil. Vegetable or corn oil also works
- Seasoning of your choice. I ised pepper and seasoning salt
- Baking pan
What to do:
- Pre-heat the oven to 400 degrees F.
- Place the broccoli in the baking pan in one layer. Don’t overcrowd the pan.
- Drizzle a little oil over the vegetable. You only need enough to lightly coat.
- Sprinkle your chosen seasoning.
- Mix the broccoli to distribute the seasoning and oil. It is okay if they are not fully coated.
- Place in the oven uncovered for 20-25 minutes.
- Serve.
That’s it! You just made oven roasted broccoli (or vegetables of your choice). As always, if you tried this recipe, let me know how you liked it or if you made any modifications below.
FourWheel Kitchen 