Nutrition Blog

Great Tasting Vegetable Recipes for Kids“I don’t like vegetables”. No, this isn’t a quote from my 3 year old! This is something I hear often when I’m working, from grown-ups! Whenever I hear this comment I always think three things – 1. You haven’t tried them all! 2. There are probably a few you might like! 3. You probably grew up eating plain, steamed broccoli.

Some people love the taste of plain vegetables, however, given the naturally strong and sometimes bitter nature of a lot of vegetables, most of us enjoy a little added flavor. My kids LOVE broccoli, but I’m pretty sure that if I served it straight from the steamer without any extras it would never leave the serving bowl! If it takes a little bit of disguise or flavor enhancement to get some protective, nutritious food into my kids’ mouths, I will do it!

My go-to, quick and easy vegetable preparation is to add garlic salt, steam it in the microwave, drain the water and finish with a small pat of butter. Adding the butter at the end adds a punch of flavor and richness, and just a little goes a long way. This is such an easy method that it allows me to get a vegetable on the table with little preparation, and fast… when I am super organized I get this prepped early in the day, and just have to move the bowl from the fridge to the microwave when mealtime comes!

So, yes, I serve salt and fat to my kids… in my defense they will (sometimes) eat their vegetables. Occasionally they will even eat the vegetable first, and ask for more!

This is a great recipe I make for meals, and also as an appetizer for parties… every bite is always eaten!

Ingredients

  • 1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced
  • 1 large head cauliflower (about 2 pounds), broken into florets
  • 3 tablespoons olive oil
  • 4 garlic cloves, thinly sliced
  • 2 lemons, thinly sliced
  • Coarse salt and ground pepper

Directions

Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.

Recipe from Martha Stewart’s Everyday Food, December 2008

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