Post by kickingfrog on Mar 11, 2011 13:33:59 GMT
How to cook for kids
The Observer, Sunday 9 August 2009
1kg of your chosen vegetables, chopped or separated into 2cm pieces (butternut squash, halved Brussels sprouts, whole green beans, broccoli florets, or the like)
Olive oil
A few peeled garlic cloves
A few sprigs fresh thyme
Salt
Freshly ground black pepper
Heat the oven to 220C/gas mark 7. In a large roasting pan, toss the vegetables in just enough oil to lightly coat. Add the garlic, thyme, salt and pepper and toss again. Spread out in one layer, not crowding it too much (you don't want it steaming; you want it sizzling and roasting). If you've got too many vegetables for one pan, put them in two pans or roast in two batches.
Put in the oven and roast until the vegetables are tender and a bit browned. Taste about 15 minutes into cooking. If the veg is too tough, too dry, or too bland, add a bit more oil and salt and let it cook longer. After that, taste every 5 minutes. You'll know they're done when they're tender, rich and intensified in flavour
www.guardian.co.uk/lifeandstyle/2009/aug/09/gastrokid-cooking-kids
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