My two daughters loved vegetables from their first tastes of solid food. They still enjoy their veggies as much as dessert! My sons, on the other hand, were a different story. They both loved fruit from the beginning, but when they were young, getting them to eat a healthy variety of vegetables wasn’t always easy. Then I discovered oven roasting. With a little salt and olive oil, virtually any vegetable can be transformed into a treat for kids and adults of all ages. I have roasted broccoli, asparagus, all colors of peppers and potatoes, carrots, green onions, green beans and many others. But to really test this recipe, I decided to try Brussels sprouts on my pickiest eater, Cole. He loved them and was so proud to clean his plate and ask for more!
Roasted Brussels Sprouts and Carrots
3/4 lb. fresh Brussels sprouts
3/4 lb. raw carrots
salt and pepper
Preheat oven to 375 degrees. Rinse and trim the ends off of the Brussels sprouts. Cut the larger sprouts in half. Peel carrots and cut into sticks. Place vegetables in separate baking dishes and drizzle with olive oil. Sprinkle desired amount of salt and pepper. Roast for 15 to 30 minutes depending on the size and type of vegetable. The sprouts should take about 20 minutes while the carrots are closer to 30 minutes. Vegetables should be tender on the inside and lightly brown and crispy on the outside.
Hint: Make sure your vegetables are about the same size for even roasting, and use separate baking pans for different vegetables for varying cooking times. You can toss them together for serving.