By | February 27, 2017

Ingredients

  • 1 pound broccoli florets, trimmed green beans or trimmed asparagus
  • ½ onion, sliced thinly
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Preparation

Preheat oven to 400°F. On a large sheet pan, combine all ingredients, using hands to evenly coat. Roast for 15–20 minutes, turning once. Serve.

My favorite trick for getting kids to consume raw vegetables is to offer them peeled, chopped and ready-to-eat in times of desperation: namely, while dinner is being made. If I’m really on top of things, I prep a bag’s worth of radishes, carrots, celery and bell peppers early in the week to have on hand for when I’m asked “What’s for dinner?!?” for the umpteenth time. That way, even if we’re having pizza or frozen entrees from Trader Joe’s, I know the kids got at least one nutritionally significant food.

Ingredients

  • 1 pound broccoli florets, trimmed green beans or trimmed asparagus
  • ½ onion, sliced thinly
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
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