Finally a new recipe! I didn’t really intend to but somehow took a holiday break. With the boys home and Josh working insane hours it just wasn’t possible to photograph and blog what we cooked and baked. But it’s a new year and we’re getting back on track.
Somehow I’ve noticed that the veggie section of my recipes is extremely sparse. It certainly isn’t because we don’t eat many veggies, if anything we eat a lot of veggies.
I suppose the reason I haven’t posted many veggie recipes is because I don’t really use a recipe. I keep it simple and roast most of the time. A little salt and pepper and maybe toss in a fresh herb. Garlic now and then. Whatever I’m in the mood for.
Yet many people aske me how I fix veggies for the kids. So here we are, a veggie post. It really is quite simple and easy. You could certainly use the same method with broccoli or another veg of choice, that’s just how easy roasting veggies is!
My boys happen to love Brussels sprouts, as do I, so we eat a lot of them. I started them with this honey Dijon Brussels sprouts recipe. With honey, cranberries and hazelnuts what child wouldn’t like them?! Once I knew they like Brussels sprouts I could experiment a little more.
What isn’t to like here? Roasted garlicky Brussels sprouts with lemon and Parmesan cheese. My kids suck on lemons so add it to a vegetable and they are thrilled!
Did I get lucky and just have good eaters or train them well, I’ll never really know. They are never given a choice or separate meal and must always try everything. All I can say is make veggies fun and never give the impression that it is something they have to eat. Who wants to be forced to eat something just because it’s good for you?!
With that advice comes the recognition that kids won’t like everything. Jack still hasn’t met a squash he likes. I think I’ve tried at least ten varities and cooked them every which way. Sometimes he complains less, just still doesn’t like them! I myself can’t stand bell peppers yet the kids love them.
If you resolved to eat better this year give these Brussels sprouts a try. Have picky kids, give it a try. In my case this plate was just one serving, I kept eating it for lunch and before I knew it everything was gone! Sean did ask for a few bites and I shared. Happy New Year!
Garlic Parmesan Brussels Sprouts
1 lb. Brussels sprouts, washed, ends trimmed and halved
2 Tbs. olive oil
Juice and zest of one lemon
2 cloves garlic, minced
Salt and pepper to taste
1/4 c. freshly grated parmesan
Preheat oven to 425 degrees. Toss the halved Brussels sprouts with the oil, lemon juice and zest, garlic, salt and pepper in a bowl. Spread on a baking sheet. I like to place the cut sides down for a little extra caramelization but it isn’t necessary. Place in the oven and roast for 18-25 minutes, stir after about 10 minutes. Total time will depend on size of the sprouts and desired doneness.
Place the roasted veggies on a serving plate and top with fresh parmesan and serve.
Yields: 2-4 servings