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Marinated Roasted Veggies
Ok, so maybe I was getting a wee bit overly confident in the “my kid will try anything” department when I dreamed up this recipe. He was very interested in being a part of the process and could not stop talking about the artichokes, but he didn’t even take a nibble. Next time I think I’ll do this with at least one veggie he already really loves like carrots, green beans or broccoli. Him not eating it meant more for me and I really dig this kind of a thing!
1 pound asparagus
1 bag pre-washed cauliflower florets
2 to 3 garlic cloves (sliced)
2 tablespoons olive oil
sea salt and pepper
1 meyer lemon
1 large jar marinated artichokes
Preheat the oven to 400 degrees. Snap or cut the dry stem ends off each asparagus and place on in a 9×13 pan. Arrange asparagus at one end and cauliflower at the other. Drizzle with olive oil, sprinkle garlic slices over the top and season with salt and pepper. Toss together and roast until the veggies are is tender, about 15 minutes. Cool over night in the fridge. Arrange asparagus on a platter and squeeze the juice of 1 lemon over them. Drain marinated artichokes reserving 2 tablespoons of the marinade. Arrange artichokes on the same platter. Finally, arrange cauliflower and on the platter and drizzle artichoke marinade over cauliflower. Serve cold or at room temp.
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