I didn’t grow up loving vegetables. In fact, corn was about as close to a vegetable as I got. My mom, a single parent who worked long hours, didn’t force me to eat foods I disliked, and I’m grateful for that. We ate out a lot, and when she asked what I wanted for dinner my usual answer was “Carl’s Jr.”
Now, at 28, I genuinely enjoy vegetables, though it took time for my palate to adapt to real, whole foods. When I roast a pan of vegetables at home, my kids aren’t exactly lining up to try them either. I once heard at a MOPS meeting that kids often need to be exposed to a food up to ten times before they’ll try it. I don’t force my children to eat vegetables, but I do put some form of vegetable on their plate at every meal.
This Roasted Veggie Medley is an easy way to add nutritious vegetables to your family’s meals for several days. When I shop at Sam’s Club or Costco, I often pick up a few different bags of vegetables to make prepping simple and affordable.
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I spread the vegetables evenly across one or two cookie sheets, toss them with coconut oil or olive oil, season with salt and pepper, and roast at 425°F for about 45 minutes. Roasting brings out the natural sweetness and texture of the vegetables and makes them much more appealing to picky eaters.
I always try to include at least one vegetable I know my kids will accept. In this batch I added potatoes and broccoli, which they typically eat most days. Roasted vegetables are versatile—serve them as a side, mix them into grain bowls, or reheat them for quick lunches during the week. We hope this simple method helps the veggies make an appearance on your table this week.
If you liked this post, you might also enjoy our Roasted Cauliflower Rice
and our No Fail Homemade Mayo.
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Roasted Veggie Medley
Krista Pool
Ingredients
- Broccoli
- Cauliflower
- Asparagus
- Potatoes
- Butternut Squash
- 3 T Coconut Oil or Olive Oil
- Salt & Pepper to taste
Instructions
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Preheat the oven to 425°F (220°C).
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Cut vegetables into bite-sized pieces and spread them evenly on one or two cookie sheets.
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Toss the vegetables with coconut oil or olive oil to coat.
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Season with salt and pepper to taste.
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Roast in the oven for about 45 minutes, or until vegetables are tender and caramelized, stirring once if needed.
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