Got a greens-averse kid? Roast that broccoli. Something magical happens in the oven: The florets get crispy, the stems tender—and there are definitely some natural sugars showing off.
1 bunch broccoli, (about 7 cups)
2 tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper
1 tbsp grated lemon zest
Preheat oven to 425F. Toss broccoli with oil on a baking sheet and season with salt and pepper.
Roast for 12 to 15 min, stirring once, or until tender and lightly browned. Sprinkle with lemon zest and toss gently to combine. Enjoy warm or cold.
Calories 100, Protein 3g, Carbohydrates 8g, Fat 7g, Fibre 3g, Sodium 190mg.
If these veggies don’t disappear before your main dish is ready (it will happen), it’s just as delicious leftover. Try it in a frittata, served with rice and a drizzle of soy sauce, or tossed in a warm fall salad with grains and root veg.
Originally published in the Today’s Parent March 2013 issue. Photo by Roberto Caruso
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