Going meatless for January shouldn’t just mean nonstop salads. Restaurants across the country are giving vegetables the old-school beef approach. Read more
As a foodie blogger, there is one thing I constantly hear from other parents: “Oh boy, you can never come to my house for dinner.” That’s not very helpful here, but the second thing I hear often might be: “How can I get my kids to eat more/some/any vegetables?” My answer is the same every time: Roast them. I do mean the veggies, and here are my favorite ways to do it.
The method (below) is the same — and delicious — every time, but if you want to add another layer of flavor, try them all.
Method: Toss veggies with 3 tablespoons olive oil and 1 teaspoon kosher salt, and place into an oven at 400 degrees F for 20 to 30 minutes depending on the size of the vegetables. Flip once along the way.
We’ve all grown accustomed to accepting everything from juicy pineapple rings to crunchy romaine with grill marks. But why should you stop there? Push beyond the realm of hot dogs and hamburgers by getting ahold of some veggies that are shockingly good on the grill. Here’s a list of favorites — and then some.
Now that the grill is involved, your beet salad game will never be the same. Just as you do before roasting, wrap beets in foil with a little olive oil before getting ‘em on the grill. Once they’re soft, your reinvented beets will possess an earthy, smoky sweetness that the salad bar just can’t touch.
If “Eat your vegetables!” is a constant (and frustrating) refrain in your house, boy, are these ideas are for you. I have three small kids and not one of them likes carrots. Not really. Not if you asked them. But when I cook carrots in dishes like these, voila. Suddenly everyone’s a fan.
Honey-Glazed Carrots: One of my most-successful strategies at home is adding beloved flavors to previously unpopular foods. Kid-friendly ingredients like honey and lemon transform plain carrots into a thumbs-up dish — or at least one that everyone’s willing to try without a fuss.
Mini Mac-and-Cheese Cups with Carrots (pictured above): The secret to getting these to hold together is a mixture of beaten egg and ricotta cheese, making everything just gooey enough before baking to stay solid when it’s time to serve. Bonus: These carrot-packed pasta cups work well for lunchboxes too.
Pastina with Peas and Carrots: Giada De Laurentiis’ “little pasta” dish can be made with any pasta shape you (or your kids) like. And with special ingredients cream cheese and mascarpone cheese, this creamy dish is bound to be a hit, carrots and all.
During the winter months, when most of the farmers markets in my area are closed, I find that I almost always default to the same five vegetables at the grocery store. We can eat only so much broccoli, cauliflower, Brussels sprouts, cabbage and kale, however, before edible fatigue sets in.
So I’ve been making a point to reach for vegetables outside of the standard five. I picked up a bag of snow peas recently, which made for a nice treat. Beets have made several appearances. And fennel has been hopping into my shopping basket a lot lately.
Fennel is actually a great vegetable to have in the crisper drawer, because it can do a variety of things. You can mince it and saute it into soups and stews in place of celery. You can shave it finely and dress it with a simple vinaigrette. It makes a very nice quick pickle. And as I learned recently, it works beautifully as a gratin.
I used Ina Garten’s recipe for Parmesan Fennel Gratin. She is the queen of simple, lush dishes, and this recipe did not let me down. She has you core the bulbs and cut them into two to four wedges. They get a dose of wine-fortified stock, are dotted with butter and covered with foil. You slide the pan into a hot oven and let them braise until they are entirely tender.
It’s November, and for all we know, you’re already knee-deep in beef stew, spaghetti and meatballs, and chicken noodle soup. We get it. Fall means comfort: stews so tender the meat is falling off the bone and casseroles so cozy you get knocked into a nap at the last bite.
Here’s the thing: Comfort food doesn’t need to be synonymous with meat. Believe it or not, even the most unassuming veggies have the power to cure us of all our woes. Leave it to cauliflower — and these recipes — to bring you all kinds of comfort this season.
Stir a pot of risotto to sultry completion, this time with roasted cauliflower florets and sliced almonds adding that extra crunch. Food Network Magazine’s Roasted Cauliflower Risotto (pictured above) can work as a rich main dish, or as a smaller side.
Kids aren’t always wild about veggies as a side dish. So I try and add diced or pureed veggies to everything I can, including main dishes like meatloaf and desserts like brownies. Or take this pasta dish: It’s rigatoni with meatballs, but I added diced red peppers during the last minute of cooking. Then I slathered on the marinara sauce and meatballs (cooked separately). With all the chunks of sweet tomatoes incorporated into the sauce, the kids didn’t even notice the peppers. But they did get a boost of vitamin C.
Put down those potatoes, people. Here at FN Dish, we’re spending a little quality time with one of the most under-appreciated veggie around: the turnip. Odds are it’s not the star of your fall spread. Heck, maybe you’ve never even cooked this root vegetable before. Well, now that turnips are in season, they’re smaller, sweeter and bound to woo you.
More closely related to peppery arugula and radishes than beets or even potatoes, turnips come with loads of benefits. Not only do turnips add a quick zip to sides, mains and more, they’re also inexpensive, meaning you can load up on them at the store. Turnips are loaded with nutrients, especially if you hang on to the greens. Saute, roast, mash or blanch your turnips. Hey, you can even take ‘em raw in a salad.
Turnips are capable of making a statement on the table. Food Network Magazine’s Turnip Gratin with Almonds (pictured above) comes out of the oven bubbling and sprinkled with toasted breadcrumbs, while Herbed Leg of Lamb with Roasted Turnips gives turnips a celebratory edge.
I am of the belief that collard greens are perpetually misunderstood. Most people I know think these greens can be served only one way — paired with a hunk of smoked meat and cooked until they’re limp and olive-colored.
Don’t get me wrong. I have nothing against this particular approach and have always appreciated a serving of long-braised greens. It’s just that I think it’s time to broaden our approach to the humble, healthy collard. Who knows, maybe we’ll make it as popular as its cousin kale!
My collard conversion started a few years back. I had gotten yet another bunch in my CSA share and needed desperately to free up some space in the crisper. Without time for a long braise, I decided to treat the collard greens like Swiss chard.
I cut them into thin ribbons and sauteed them in olive oil with lots of slivered garlic until they were just limp. My first bite was uncertain, as I assumed they’d be tough and chewy (because why else would you need to cook them for hours?). But I was delighted to discover they were tender and had married deliciously with the garlic.
If there’s one complaint I hear over and over from Foodlets readers, it’s about getting kids to eat more vegetables. And to that I have one piece of tried-and-true advice: Roast them. I’ve roasted carrots, Brussels sprouts, cauliflower, asparagus and now broccoli. It’s so easy and so delicious; I can’t believe I haven’t tried it before. Here’s what you do: Slather a few cups of broccoli florets with olive oil, sprinkle with sea salt and roast in a hot oven (around 400 degrees F).
When the edges are crispy, but the centers still soft, you know it’s done. Encourage anyone who’s had a bad broccoli experience in the past to try just one bite. They may not immediately become a fan, but over time, this is the recipe that’ll win ‘em over.
Get the full recipe for Roasted Broccoli here.