Build Roast it, and they will come eat.
I’ve found this mantra to be so true over the years–from Brussel Sprouts to Asparagus to Purple Potatoes and Carrots to Broccoli. My young kids will try just about anything roasted! And, this simple recipe for Roasted Vegetables is the key.
The basic recipe came from Ina Garten on Food Network, but I use my own vegetable mixture every time. Really, experiment with whatever veggies you have on hand. Some ideas: carrots, sweet potatoes, beets, butternut squash, mushrooms, peppers, parsnips, radishes, purple potatoes. Be sure to cut up the vegetables into similar-sized pieces and watch them closely so they don’t burn. But, honestly, it’s hard to mess this dish up.
Get ready to make some veggie eaters out of your family. Keep at it and they will
- 1 pound carrots, peeled
- 1 pound parsnips, peeled (sub: 1 pound baby potatoes)
- 1 large sweet potato, peeled
- 1 small butternut squash, peeled and seeded (about 2 pounds) (sub: 2 cups Brussels Sprouts)
- 3 tablespoons good olive oil (enough to make sure all veggies are coated)
- 1½ teaspoons kosher salt (add more to taste at the end)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 2 tablespoons chopped flat-leaf parsley (optional)
- Preheat the oven to 425 degrees F. Line two baking sheets with foil or parchment paper for easy clean up. Spray with cooking spray.
- Cut the carrots, parsnips, sweet potato, and butternut squash (or whatever starchy veggies you desire) in 1 to 1¼-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, pepper, and garlic powder. Toss well and spread out on the pan. Bake for about 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula halfway through. Keep an eye on them so they don't burn.
- Sprinkle with parsley, season to taste, and serve hot.