During the Passover/Easter weekend I did a lot, a lot, A LOT of cooking — which also meant a lot of eating. when I was planning the menu I wanted healthy and spring dishes.
Here are two bright, colorful, and healthy winners – Roasted Carrots with Parsley and Lemon Roasted Broccoli and Cauliflower.The New York Times 2 pounds carrots, peeled, then cut in half horizontally and then down the middle vertically 2 tablespoons extra virgin olive oil Salt and freshly ground pepper 1 teaspoon of dried thyme 1/2 teaspoon of dried oregano 3 tablespoons finely chopped flat-leaf parsley In a prep bowl drizzle the olive oil over the carrots and then sprinkle in the salt, pepper, thyme and oregano. Lay the carrots on a foil covered baking sheet and bake in a 400 degree oven for 35 minutes, or until fork tender. Remove from oven and allow to cool slightly. Add parsley just before serving. Lemon Roasted Broccoli and Cauliflower, adapted from Martha Stewart 1 head broccoli (about 1 pound), broken into 1-inch florets 1 large head cauliflower (about 2 pounds), broken into florets 2 tablespoons olive oil 4 garlic cloves, thinly sliced 2 lemons, thinly sliced Kosher salt and ground pepper Prep the broccoli and cauliflower, wash, dry, and cut and place in large Ziploc bag or Tupperware. Add to the container the olive oil, salt and pepper, thinly sliced garlic and the lemon slices. Close the container and shake thoroughly to fully coat all of the pieces with the oil, lemon and garlic. I left my vegetable bag in the refrigerator overnight, but you could also skip right to the roasting. Lay the contents of the bag onto a covered baking sheet and into a 450 degree oven for 25-30 minutes, longer for crispier vegetables. Check the vegetables at the midway point and toss on the pan. Serve warm or at room temperature. These recipes were affordable to source, a cinch to prepare, healthy and kid approved.