Adventures in Roasting Veggies



We've been roasting more and more things in the oven lately in the hopes of getting the boys on board with vegetables they aren't big fans of.  Overall, it is working!

I made zucchini parmesan crisps when we had family over for EJ's birthday and while they did not turn out crisp, they were yummy.  When we make them again, I'll try to keep them in longer and see if they get crispier.  I really didn't mind the softer texture, but was disappointed as it was not what I was expecting.

We made chickpeas again.  This time we just tossed them in oil and baked at 400 for about 40 minutes.  This were definitely hard and crispy (like what I imagine cornnut consistency to be).  Everyone liked them, but they weren't devoured like the last batch.  I think we'll stick with Nora's recipe in the future.

And per Jackie's suggestion on our broccoli post, we did a little roasted cauliflower this past week too.  It was SO good!  I was sure the boys would hate it, but Jack sort of liked it and Matt really liked it.  I think I might do a combo roasted broccoli and cauliflower for Easter brunch.  Yum!

All of this roasting is so super easy and the girls are loving having veggies at home for dinner (yes, they are the weird kids that order broccoli as a side at restaurants)!  Any other favorite recipes you'd like to share with us?
Mom said...

Next time try putting a rack over a cookie sheet. Zuchini is mostly water and by doing this, the heat is able to go under and over the veggie. It should make them crisp up better. If you like asparagus, you can do them the same. Olive oil, salt and pepper and whatever other spice you like. 400 until them start to turn brown.

cyndi said...

We adore roasted asparagus. A good sprinkling of parm makes it even better :-)

Karri said...

Roasted green beans. Mmmm. Roasted beets....
I am lucky...my kids love veggies. The boys have this thing against pea pods, though. So when I found a Rachael Ray recipe for sugar snap peas w/ bacon, I made those and they gobbled them up (while I ate mine plain).

Not roasted, but the kids love sesame soy broccoli. Heat about 1 TB of sesame oil in a skillet, add 2 cloves of minced or crushed garlic, then add broccoli and about 1/8c of water or so. Cover it and turn the heat down to let the broccoli steam for about 5 min. Then uncover and add about 1 TB soy sauce and sauté for another minute.

Jackie said...

Glad you enjoyed the cauliflower!! And I totally thought of you this week as we made roasted broccoli!

Agree with others...roasted asparagus...pretty sure that is my favorite all time roasted green veggie. Sweet potatoes are the other...my kids beg (yes,even the picky one) for sweet potato "fries" Lots of different recipes out there, happy to share mine if you want.

Also agree with mom...try a baking rack with the zucchini...also try using half zucchini, half yellow squash! My fave summer mix is zucchini, yellow squash, onions, mushrooms with a little olive oil, garlic/herb seasoning and a sprinkle of parm.

and in fall you can roast your heart out!!! Hit the farmer's market and go nuts :)

All this veggie talk is making me hungry!

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