Side
gluten free / vegetarian
Pan Roasted Veggies
Many families grew up with a special Sunday dinner, right? I have memories of my mom serving something that my grandfather would appreciate and it was usually what we called the “Sunday Roast.” It was delicious.
I’ve created a new tradition at my house that I call the Sunday Roast, but it’s nothing like that of my childhood. The kids pick the music and rinse a pile of veggies while I preheat the oven and begin chopping to the beat. Brussels sprouts, peppers, green beans, broccoli, cauliflower, squash, tomatoes and anything else in the fridge—vegetables are transformed in a hot oven! Their natural sugars caramelize and they are sweet and interesting, both in texture and in flavor. We add these to pasta, sandwiches, scrambled eggs and tacos throughout the week, and really never tire of them.
What traditions do you have that support your family’s health and quality time together? With a little time and intention, you can easily foster new family traditions that keep you connected.
40 mins
SERVES 4-6
INGREDIENTS
3 pounds assorted high-moisture vegetables (such as peppers, zucchini, broccoli), trimmed or peeled if needed, cut into same-size pieces about 1” x 1”
2 peeled garlic cloves, minced
1⁄4 cup olive oil
Salt + pepper to taste
1 teaspoon (or more) dried herbs or whatever seasoning you like
DIRECTIONS
Preheat the oven to 400°F.
Combine vegetables, garlic, herbs, and oil on a parchment-lined sheet pan.
Season with salt and pepper; toss to coat.
Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes.
COOKING TOGETHER
KIDS CAN:
- Help shop for the vegetables. Maybe a trip to the farmers’ market? Let them choose something new to try. They’ll be more invested.
- Help rinse the vegetables and tear off any bruised parts.
- Chop veggies with an age appropriate knife (or have them use their hands to snap beans or break off broccoli florets while you chop)
- Cover the veggies with oil and seasoning. Let them get their hands in the oil! It feels so good and they will be eager to try what they have created with you.
GROWN-UPS CAN:
- Manage the oven. It’s going to be hot and you’ll want to keep small kids safe while you reach in to toss the veggies half way through.
- Be enthusiastic! Maybe you’re trying something new, too?
- Find a variety of ways to use up the veggies you roasted. How are you going to incorporate them into your meals throughout the week?
Breakfast
- Waffle Sandwich
- Carrot Cake Pancakes
- Sweet or Savory Crepes
- Breakfast Frittata
- Banana Akara: African Banana Fritter
see all 8 recipes
see fewer recipes
Lunch
Dinner
- Colcannon Soup
- Chili Mac
- French Loaf Pizza
- Sweet Potato Skillet
- Chicken Broccoli Casserole
- Tapas Night
- Chana Masala
- Ricotta Gnocchi
- Potsticker Party
- Potato Latkes
- Burrito Night
- Samosadillas
- Butternut Squash Mac 'n' Cheese
- Black Bean + Cheese Empanadas with Easy Pantry Salsa
- Veggie Fried Rice
- Homemade Tomato Soup
- Personal Pizza Pot Pies
- Easy Parm + Pepper Pasta
see all 23 recipes
see fewer recipes
Side
- Loaded Japanese Sweet Potatoes
- Broccoli Bites
- Tuscan Roasted Carrots
- Cilantro Lime Slaw
- Citrus Spritzers
- Homemade Naan
- Simple Tomato Sauce
- Ginger Soy Dipping Sauce
- Chunky Applesauce
- DIY Hummus
- Focaccia Art
- Pan Roasted Veggies
- Ginger Sesame Dressing
see all 13 recipes
see fewer recipes