Wednesday, May 25, 2011

Kids' Cooking Idea: Roasted Vegetables

To make roasted veggies with your progeny, first cut veggies into bite sized pieces.

We do 1/4" circles for root  vegetables like parsnips, sweet potatoes, and Russet potatoes.  Red potatoes get quartered.  Asparagus and carrots go whole.  Onions get quartered.  Cauliflower and broccoli are best if first steamed (we do florets but only because they are easier to eat that way), but can also be used directly.  Beets get cut in half twice, then sliced thin.

I let my son organize the veggies onto the parchment paper covered cookie sheets, and occasionally cut some.  He likes to cut the tops and bottoms off carrots especially.

Then comes the fun part.  He gets the pastry brush and I put olive oil into a small container (I fill a 1/4 cup measuring cup halfway per cookie sheet).  Then he gets to paint the veggies.

Then I sprinkle them with sea salt (we love the red Hawaiian sea salt or bamboo jade sea salt)~ about half a teaspoon per cookie sheet.

Then they go into a preheated 350 degree oven for an hour.

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