G has extremely basic preferences for nourishment and is truly simple to cook for. Getting him to eat vegetables, in any case, is a major battle. He'll experience steak and potatoes like a champ yet would quite often walk out on him of veggies immaculate.
I state quite often on the grounds that the man would really eat vegetables IF they're cooked. Truth be told, he would finish twofold servings of this lemon garlic cooked broccoli and carrots in minutes and would request seconds!
Cooking is a brisk and simple way you can take your vegetables up a score. In addition to the fact that it yields better surface, it additionally draws out the vegetables' characteristic sweetness and includes a smoky layer of flavor.
The best part is, this procedure drains less supplements than cooking the vegetables with water. You get delectably burned pieces that are truly compelling and limitlessly better for you!
- 1 pound broccoli florets
- 2 large carrots, peeled and sliced on a bias
- 4 cloves garlic, peeled and minced
- 4 tablespoons olive oil
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon Parmesan cheese
- 1 tablespoon lemon zest
- 1 tablespoon freshly-squeezed lemon juice
Instructions
- In a bowl, combine broccoli, carrots, garlic, olive oil, salt, and pepper. Toss to distribute.
- Arrange vegetables in a single layer on a baking sheet.
- Bake in a 450 F oven for about 15 to 20 minutes or until the vegetables are tender-crisp and lightly browned.
- Transfer vegetables to a large bowl. Add Parmesan cheese, lemon zest, and lemon juice. Gently toss to evenly distribute. Serve hot.
Read more our recipe On-The-Go Breakfast Muffins #vegan #vegetarian #soup #breakfast #lunch
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