Scarlet loves to help me in the kitchen.
She is three. Need I say more?
Obviously helping and being three don’t often go that well together. Also, we just moved into our new house and I’m still feeling a little OCD about it.
So having (little) kids in MY kitchen is kind of an issue right now.
As I was tucking Jack into bed a few weeks ago, he asked me how he would know who he was supposed to marry someday. I told him he could only marry someone who was his best friend, someone who he loved to go on adventures with and have fun with and that he loved very very much. Jokingly, I said it should be someone who makes really good food and he responded that no, they would just come to my house to eat. I laughed as I walked out of his room and told him maybe I should teach HIM how to cook so he could make food for his wife. It was such a quick conversation but it made me pause. I really should teach him how to cook. I really should share this thing I love so much, cooking, with the people I love so much. Duh.
I’ve been trying a little bit more; letting them stir the oatmeal, butter the toast, even cut a few vegetables. We’ve avoided a kitchen fire and severed fingers so far so I’d say we are doing all right. These roasted vegetables are a weekly staple in my house and simple enough to let kids help with. And literally, its a slightly different combination each week. Last night was cauliflower, sweet potato and russet potato. But last week it was kale, brussel sprouts and pitted dates (weird I know, but trust me, delicious). It’s an easy, not-really-a-recipe side dish that I adapted from a friend who shared it as part of a Whole30 meal plan. Feel free to play around with what your family likes most and what looks good at the grocery store.
Simple Roasted Vegetables
- 2 cups brussel sprouts, quartered
- 1 small head of cauliflower, washed and cut into bite size pieces
- 1 sweet potato, washed and cut into bite size pieces
- 1 russet potato, washed and cut into bite size pieces
- 2 pieces center cut bacon, diced into small pieces
- 2ish tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt and pepper
Preheat oven to 425 degrees. Wash and cut up the vegetables and spread on a rimmed cookie sheet. Chopped kale, broccoli and leeks all work well too. I’ve also added chopped pitted dates and apples before and they add a sweetness to the savory that is awesome. Seriously, use what you have, this recipe is fail-proof.
Anyway, toss in olive oil and balsamic making sure all the vegetables are lightly coated. Salt and pepper liberally. Using kitchen shears, cut the bacon into small pieces and sprinkle over the vegetables. Cook for 20ish minutes until the bacon is cooked, and the vegetables are cooked through and have brown edges. Make sure to turn the vegetables at least once halfway through so they don’t stick to the pan and cook evenly.