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.
Roasted Veggies
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 Veggies
Description
Ingredients
- Olive oil
- Kosher salt
- Shredded Parmesan reggiano
Instructions
- 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.
Roasted Veggies
Description
Ingredients
- Paprika
- Cumin
- Kosher Salt
- Cayenne Powder
- Garlic
Instructions
- 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.
Roasted Veggies.
Description
Ingredients
- Kosher salt
- Olive oil
- Thyme (or your preferred herb)
Instructions
- 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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