One surefire way to get kids to eat their veggies is to get them involved in the cooking process from start to finish. Start off in the morning with a visit to the farmers’ market so you can show kids where their food comes from. They can help pick which veggies they’ll eat later that night, and they can even meet the farmers that grew them. Back at home, let older kids chop the vegetables and have the younger ones help toss them in the oil and herbs. When they see the fruits of their labor, they won’t be able to resist noshing on these succulent roast veggies!

Ingredients
2 red potatoes, cut into cubes
1 sweet potato or yam, cut into cubes
4 medium carrots, cut into 1/4 inch rounds
2 portabella mushrooms, cut into cubes
1 large red onion, chopped
2 zucchini, cut into 1/4 inch rounds
5-10  garlic cloves, coarsely chopped
2 handfuls of broccoli florets
1/4 cup olive oil
2 teaspoons fresh rosemary or dried rosemary, chopped
2 tablespoons balsamic vinegar
salt
fresh ground pepper

Method
1. Preheat the oven to 425 degrees.

2. In a large saucepan, boil the carrots, red potatoes, and sweet potatoes for 5 minutes.

3. Drain the vegetables thoroughly and in a large bowl, toss them with the remaining vegetables, garlic, oil, rosemary, and vinegar.

4. Spread the mixture on a cookie sheet or half sheet pan, sprinkle with salt and pepper and cook for 10-12 minutes, then mix the vegetables around with a wooden spoon or spatula on the pan.

5. Cook vegetables for another 10-12 minutes, or until slightly crisp and browned on the edges, and serve.

Serves 6-8

This is a recipe from our friend Chef Scott Davis, The Culinary Dude who teaches awesome cooking classes to families, parents and kids in Los Altos, Sacramento, Napa, Healdsburg, Los Angeles, Sausalito and San Francisco. For more information email Scott Davis or visit theculinarydudeontour.com for more details.

Photo courtesy of beebrulee on Flickr.