for parents with children who won’t eat vegetables, I offer you some hope. I rarely ate vegetables except for lettuce until I was 19 or 20 – and below is a picture of what I ate for lunch today:
I do all of my own menu planning, shopping, and cooking. And I’ve gone from a girl who wouldn’t touch most vegetables to one who chooses to eat a bowl of greenbeans for lunch. One of the things for me (besides growing up) was figuring out different ways to cook vegetables – to this day I don’t really like my vegetables steamed, which is how I was most often served them growing up. But toss in some garlic and roast them in the oven? Delicious. I cook asparagus and brussel sprouts the same way. It’s easy and almost impossible to mess up.
- wash and trim 1lb of greenbeans
- thinly slice a handful of shitake mushrooms
- dice 2-3 cloves of garlic
- toss the above together with enough olive oil to coat
- salt and pepper to your liking
- spread on a baking sheet, and bake in a 400° oven for ~20-25 minutes, or until starting to brown and crisp, checking and tossing occasionally