I think it’s safe to say that roasting vegetables with olive oil and Parmesan = yummy. I don’t think I’ll steam again! I got this recipe off Julie Negrin’s blog, a nutritionist and cooking instructor. Her specialty is teaching kids how to cook. I’m going to have her on for my picky eating series. She knows how to get kids cooking (and eating) whole foods.
But back to the recipe. It’s really easy and delicious. Unfortunately, my daughter wasn’t willing to try it like she did the roasted broccoli parmesan. But I’ll keep making it. If you make it let me know how it turns out.
- 1 pound green (or white) asparagus stalks, ends cut off
- 1-2 tablespoons extra-virgin olive oil
- Zest of ½ lemon (zest is finely grated lemon peel – it’s best to grate with a microplane)
- 2 teaspoons freshly squeezed lemon juice
- ⅓ cup grated parmesan
- ¼ teaspoon kosher or sea salt
- Preheat oven to 425°F. Line a baking sheet with foil or parchment paper.
- Arrange asparagus on a baking sheet. Whisk olive oil, lemon zest, and lemon juice in a small bowl and pour over asparagus. Toss asparagus stalks gently to coat.
- Spread asparagus in a single layer and sprinkle parmesan and salt evenly over stalks. Roast until asparagus is tender, stirring occasionally, for about 15 minutes.
Photo by Christine Siracusa on Unsplash
For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love