For those who have asked, here’s the roasted vegetable recipe I made on the TODAY Show this morning!
Roasted “Family-Friendly” Vegetables (Broccoli, Carrots and Red Potatoes)
2 heads broccoli
5 large carrots, peeled and quartered
1.5 pounds red potatoes, quartered
3 large garlic cloves, chopped
1 Tablespoon fresh rosemary, chopped
2 Tablespoons Olive Oil
Squeeze of fresh lemon juice
I love roasted vegetables, especially wintery veggies like roots. But it can be a little time consuming to peel and cube, say, a parsnip—not to mention that offering parsnips to a two-year-old doesn’t always go over so well! So here’s a simple roasted vegetable recipe using veggies that are easy to cut up and will please eaters of all ages (my two-year old Jacob LOVES the broccoli!). Roasting is a great alternative to basic steamed vegetables.
Preheat the oven to 400 degrees. Cut the broccoli florets into bite-sized pieces. Place the broccoli, carrots, potatoes and garlic into a large bowl. Add oil, rosemary, salt and pepper and mix well. Place on a cookie sheet, taking care to tuck the garlic pieces underneath a few veggies so it doesn’t burn (you also might need to spread the vegetables out over two cookie sheets for even roasting). Roast for 30-35 minutes or until desired doneness, stirring once. Finish with a squeeze of fresh lemon juice, while the vegetables are still hot.