Cooking fall veggies with the kids

Today I was inspired to cook dinner with my kids.  It’s been way too long since they got involved in the kitchen, so I made it tonight’s top priority.  Last week I had picked up this beautiful brussel sprout “tree” and decided we would theme our dinner around it, making a fall veggie extravaganza.

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I had the kids pull the sprouts from the “tree”, wash them, trim them, and cut them in half.  They always surprise me with their excellent knife skills!

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We then added some olive oil, salt, pepper, chopped red onion, a few bits of bacon, tossed it together and into the oven on a sheet pan.

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Next we pulled out some yams for roasting.  My daughter took on the task of chopping them into chunks and then adding olive oil, salt, pepper, and a bit of garlic powder.  She then poured them into a pyrex baking dish and into the oven with the brussel sprouts.  They will bake for about 40 minutes, at 375, or until browned on the edges and tender. The brussel sprouts will be done sooner, around 20-25 minutes, depending on how big the pieces.

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And here’s the final product, with some brown rice and super easy homemade wild salmon patties.

Recipes:

Roasted Brussel Sprouts with bacon and red onion

1 lb. fresh brussel sprouts

1/2 red onion, chopped

2 slices of bacon

2-4 Tablespoons olive oil

salt and pepper

Wash and trim the ends off the brussel sprouts, removing the outer few leaves.  Cut each sprout in half, add the chopped onion, toss with a good glug of olive oil, and a dash of both salt and pepper.  Seperately, cut the bacon into bits and fry until brown around the edges.  Add bacon to sprouts, spread on a sheet pan, and bake in 375degree oven for about 20-25 minutes or until tender.

Roasted Yams

2 medium sized yams

2-4 Tablespoons olive oil

1-2 Tablespoons garlic powder or fresh garlic

salt and pepper

Wash the yams and trim the ends off.  Do not peel! and cut into bite-sized cubes.  Toss with olive oil, garlic, salt and pepper.  Spread into either a sheet pan or baking dish and bake for about 30-45 minutes, depending on how big the chunks.  Pole with a fork to determine if done. Enjoy!

 

Tags: , ,

Categories: food with kids, nutrition

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2 Comments on “Cooking fall veggies with the kids”

  1. October 12, 2010 at 6:48 pm #

    The entire presentation was wonderful, resulting in a dish that looked absolutely delicious,Melissa. What a day you had! Tina

  2. Angela
    October 14, 2010 at 10:36 am #

    Two of my favorites (b. sproats and yams) and my old stand bys….YUM

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