I am the first to admit that roasted and blanched vegetables aren't nearly as nutrient-dense as raw or steamed. I call these dishes "Gateway Vegetables" - because kids learn to love some veggies, and then they have a positive association with kale, broccoli, green beans and carrots and are more willing to try them in other presentations.
These are all favorites in our home. I apologize for the lack of precision in measurements. Use your best judgment and enjoy!
Trader Joe's organic, washed, pre-cut broccoli poured into one layer in glass baking dish. Or washed and dried broccoli cut into bite-sized chunks. The drier the broccoli the better this recipe turns out.
Drizzle with olive oil and sprinkle with sea salt and bake at 350 until starting to brown or to your desired done-ness: al dente or more roasted.
Wash kale, dry in a salad spinner and peel leaves off stalks.
Toss with olive oil and sea salt.
Bake at 350 on cookie sheet in one layer, flip after 5 minutes and bake for another 3-5 min. Will be crispy like potato chips.
Green Beans and Garlic
Wash and snip beans
Blanch in boiling water 2-3 minutes until bright green.
Drain and toss in olive oil, sea salt and crushed garlic.
Julienne regular sized carrots.
Sautee carrots in a couple Tablespoons of butter, 2 tsp. of olive oil and sea salt until just softening or to your desired done-ness. Can cook longer for a more roasted texture.
Finish with a teaspoon or two of maple syrup. Great with lamb-burgers or sauteed lamb and rice, apple sauce, baked broccoli and a salad or sauerkraut!