Our five-year-old Christopher (on the left in this photo) doesn’t eat veggies. Or anything else even remotely healthy but especially veggies. So, we put him in charge of the garden. He weeds and plants and waters and takes great pride in his little plot of green. He still won’t eat most of the fruits of his labors but he will at least taste it. This is the same kid who won’t even lick his broccoli for a whole bowl of ice cream. That’s progress.
Christopher’s latest harvest, a whole bunch of root veggies, seemed like the perfect opportunity to get a few vitamins and minerals into his body that he is surely missing. Here’s how we did it:
Butter, salt & pepper
Step 2: Cube all of the veggies, no smaller than an inch, no bigger than an inch-and-a-half. You decide what ratio of potatoes to beets to carrots you want and cut up enough to fill the cookie sheet. One cookie sheet easily feeds our family of five.
Step 4: Cut a cube of butter lengthwise and then into pats and spread out the same as the garlic. You can use as little as a half a cube or a whole cube if you want them good and crispy. Add salt and pepper to taste — more than you would think you’d need — the potatoes suck it up.
Step 5: Roast on the center rack for 20 to 45 minutes depending on how done you like them. We do two pans for company (as seen above) and it’s important to remember to rotate them to get good browning on the top and bottom pans.
These are great to cook ahead of time if you need to put other things in the oven. Just crank the oven up to 500 degrees about 5 minutes before dinner and throw the veggies in the oven until they’re sizzling.
Disclaimer: If you know us at all, you know my husband gets credit for this recipe. If you don’t, you know now. Thanks Allen!