Roasted vegetables take on sweeter flavor. One way to make vegetables appealing to a child’s taste buds is to roast them to a perfect crispy perfection. After many trials of scorched vegetables here is my perfected kid friendly roasted vegetables.
- 1 lb of organic carrots
- 1 lb of organic red potatoes
- 2-3 Tbs of olive oil
- salt and pepper
- 1/2 tsp dried rosemary
- Heat oven to 425 degrees.
Chop vegetables into 1 or 1 1/2 inch pieces. Try to keep the size the same of uniformed cooking.
Pile chopped vegetables on to metal roasting pan.
Season generously with salt and a little pepper. Add crushed rosemary if wanted.
Drizzle with oil and mix well so that each cube is coated.
Feel free to add more oil if more is necessary, its better to have more oil than to little. You an always drain the cooked vegetables on paper towels once the roast if their is access oil.
Roast on the middle oven rack for 25 minutes.
Flip vegetables once during the cooking time for even browning. I’d suggest checking them at 10 minutes to see if they are ready to be turned over.
Leftovers make flavorful additions to soups and salads.
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