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[quote=Anonymous]Brussels Sprouts roasted with olive oil, lemon zest, and a balsamic drizzle for adults.

Roasted Carrots with olive oil, salt and pepper, a little brown sugar.

Frozen peas cooked with butter and chopped fresh parsley are good.

I also like frozen cooked corn tossed with olive oil, garlic, cilantro, and green onions as a nice Mexican-inspired salad. Serve with chili, tacos, or anything with cumin.

Roast broccoli with olive oil and lemon zest. I love balsamic, so I add some at the end for me.

Roast cauliflower with canola oil, cumin, turmeric, ginger and crushed red pepper. Gorgeous yellow color. Ethnic tasting, but can be served with baked chicken and green salad.

I like to make green salads this time of year with more luxurious ingredients. So if I have container of mixed greens, I top them with olives, artichokes, sundried tomatoes, hearts of palm, or leftover marinated veggies.

I like to roast peppers (red, yellow, orange) and tomatoes (even if they're not great tomatoes, roasting does wonders. I put them in a big flat pan with garlic, olive oil, balsamic, salt, pepper, and basil at low heat for roasting (300 or so) for a few hours. Serve warm or cold with greens for yummy salad (add more olive oil and balsamic), put in a mason jar and serve later in the week cold or on sandwiches, or use to top pasta. I love them with mashed potatoes!

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