Bringing Vegetables to Life in the New Year!

Ok, ladies....It's a new year ! Let's do something inspiring with... the vegetable! Most moms have a terrible time coming up with appetizing vegetable dishes that their family will eat, so it is no wonder their kids hate vegetables! I would too, if all I ever had was mushy, over cooked, flavorless, boiled to death veggies. By the time they reach this state of over cooked, they are no longer good for you anyway, because the 'living' part has been cooked right out of it and poured down the drain of your sink.

I wish I had a quarter for every time a mom has said at mealtime, "eat your vegetables--they're good for you!". Yes, they are.....when cooked properly. From my own experience, I have learned that kids will eat any vegetable when it's prepared well and presented beautifully. Our eyes do affect our heart, even in the area of vegetables. I'd like to share three different ways to present carrots, parsnips, green beans, sweet potatoes and brussel sprouts. Before you turn your nose up at these creations, I challenge you to try them. Your family will thank you!

Roasted Green Beans

Begin with the amount of fresh, whole green beans that you desire for the meal. (Fresh are available at Sam's Club in winter.) Fresh frozen may also be used but fresh is best.

In a large bowl place green beans. Pour 2-3 tablespoons of extra virgin olive oil over beans and roll together to evenly distribute the oil. More oil may be needed according to how many beans you are using.

Salt (Real salt or sea salt) and pepper to your taste. Sprinkle 2 tsp. dried oregano, 2 tsp. Italian seasoning or other seasoning of your choice. (don't be afraid to experiment) 1 tsp. garlic powder or better yet...crush 2 whole garlic
cloves into the bean bowl.

Roll all together and lay out on a large cookie sheet. Bake in a hot oven at 375 degrees for 10-12 min. You want them to still be on the crunchy side rather than over done.

Remove and place in a nice bowl. Sprinkle with dried cilantro flakes on top and serve.

You may also try this same recipe with fresh asparagus!

Roasted Carrots & Parsnips

8-10 whole carrots with stems on (fresh)
2 lbs parsnips (the smaller ones are less woody)
Peel and slice diagonally in 1" slices or less

Roll in olive oil and lay out on a baking sheet. Add fresh ground pepper and kosher salt to your taste. Sprinkle dill weed and/or fresh parsley minced up. Tad of garlic powder

Bake at 375 for 35-45 min.
You'll go back for more!

Maple Cranberry Sweet Potatoes

4 lbs of sweet potatoes (about 5 medium, try to get all the same size)
1 tsp. salt
1 cup pure maple syrup
1 1/2 cup cranberries (about half of a 12 oz. bag or more...I like to be liberal here)
3 tab. butter (no substitutes)
1/2 tsp. salt

Step 1: In a covered 6 qt. sauce pot, heat washed but unpeeled sweet potatoes in
1 tsp. salt and enough water to cover when boiling on high. Reduce heat to low;
simmer covered about 30 min. or just until the potatoes are fork tender. Drain and set aside to cool before peeling.

Step 2: Meanwhile, in a 1 qt. sauce pot, heat maple syrup to boiling on high.
Reduce heat to medium and boil gently 10-15 minutes or until reduced to 1/2 cup.
Stir in cranberries, butter and 1/2 tsp. salt. Cook just until cranberries pop (about 5 min. longer)

Step 3: Preheat oven to 400 degrees. Cut cooled sweet potatoes crosswise in 1" thick slices and arrange on a slanted angle in a 3 qt. ceramic or glass baking dish.

Step 4: Spoon maple cranberry syrup evenly over the sweet potatoes. Bake uncovered for 20 min.

This makes a great vegetable side dish.

Steamed Brussel Sprouts

1 bag fresh frozen brussel sprouts. Place in a steamer or in a pan on a steamer rack. Put about and inch of water in bottom of the pan.

Steam with lid at a hard boil for about 4 min. Remove from heat and leave lid on.
Finish the rest of the meal and then put brussel sprouts into a bowl. Drizzle extra virgin olive oil over sprouts. Roll together and lightly salt to your taste.

Serve

So good and so good for you!

Homemaker Hint:
When ever you steam vegetables, save the broth water in a freezer container to be used later as a base for soups. Just pour the liquid veggie broth all together in one bowl to be stored in the freezer. Waste not...want not! Why pay extra money for vegetable broths? Make your own!