Weeknight dinners for the family are simple–I only make two things, a meat (that includes chicken, turkey and fish) and a vegetable, which neither Bruce nor Emma eat without a fight. I have found, though, if I roast the greens with a bit of olive oil and lots of salt, Emma, at least, will eat them (so much for parental example by Bruce). In fact, when we have leftover roasted brussels sprouts Emma takes them to school in a baggie for her friend Kelsey, who had them here one night by mistake (as a rule, brussels sprouts don’t go over big with most kids–go figure) and absolutely loved them. Do you make any vegetables your kids suck down? Do tell.
Enough Brussels Sprouts, Broccoli or Asparagus for the group
After washing the vegetables, dry thoroughly, place on one layer on a baking sheet. Sprinkle with olive oil and a generous amount of salt (must be kosher–you need the big flakes to absorb the moisture), toss and bake at 425 degrees for around 10 minutes.