Three Easy Vegetables

Roasting cauliflower is surprisingly easy, surprisingly delicious

My mom was a young mother during the 1960s. In many ways, she was a woman before her time. Her Kitchen Parade columns are now yellow and tattered. But a frequent topic, teenage nutrition, would fit the agenda of any 2005 food magazine.

Long before food pyramids and obesity crises, her meals included one, two or even three vegetables. And they were all delicious.

No wonder: each one was topped with a hefty pat of butter!

My own vegetable style is purist: savor vegetables for their own subtle flavors without adornment or distraction from butter or sugar.

But if a bit of butter or sugar is encouragement enough for kids to try and enjoy vegetables, it’s a start, right?

With that in mind, here are a trio of kid-tested vegetables, one steamed, one roasted, one boiled.


Hands-on time: 8 minutes
Time to table: 30 minutes
Makes 4 generous servings
  • 1 pound asparagus
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Remove lower half of asparagus spears and discard. Place in vertical steamer over boiling water for 5 – 8 minutes. Transfer to serving dish, toss with remaining ingredients.

NUTRITION ESTIMATE Per Serving: 49 Cal; 3g Protein; 3g Tot Fat; 5g Carb; 2g Fiber; 150mg Sodium; 8mg Cholesterol; Weight Watchers 1 point
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Send a kid-approved weeknight vegetable recipe to e-mail.


Hands-on time: 5 minutes + occasional stirring
Time to table: 50 minutes
Serves 4
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 head cauliflower, cut in small florets

Set oven to 425F. Stir together all ingredients in large bowl until cauliflower is uniformly coated with oil. Transfer to baking sheet in single layer (use a second sheet if needed). Roast 35 – 45 minutes, stirring every 5 minutes for last 15 minutes, until cauliflower is dark brown but not burnt.

NUTRITION ESTIMATE Per Serving: 112 Cal; 4g Protein; 8g Tot Fat; 9g Carb; 6g Fiber; 329mg Sodium; 0mg Cholesterol; Weight Watchers 2 points


Hands-on time: 8 minutes
Time to table: 30 minutes
Makes 4 generous servings
  • 2 cups water
  • 2 teaspoons salt
  • 2 pounds carrots (sorry, frozen and pre-peeled don’t work)
  • 2 tablespoons honey
  • 2 tablespoons chopped cilantro
  • Salt and pepper to taste

Bring water and salt to boil in a medium saucepan. Meanwhile, peel carrots. Cut off and discard ends, then cut in bite-size pieces on the diagonal. Add carrots to boiling water, cover and cook 15 minutes or until soft. Stir in honey and cilantro. Let rest 5 minutes for flavors to blend. Season to taste.

NUTRITION ESTIMATE Per Serving: 126 Cal; 2g Protein; 1g Tot Fat; 31g Carb; 7g Fiber; 1337mg Sodium; 0mg Cholesterol; Weight Watchers 2 points

Honey Carrots | Since writing this column in 2005, I've learned to adjust the serving sizes from cookbooks and magazines. Nearly always, the serving sizes are just too big. For example, two pounds of carrots easily serves eight, not four, well, the four people are rabbits or really hungry. Today, my rule of thumb is that a pound of vegetables serves four. Some times, especially with vegetables that shrink, this feels skimpy but nine out of ten times, it's right on.

More Vegetable Recipes

(hover for a description, click a photo for a recipe)
Red & Yellow Pepper Relish Shredded Zucchini with Thyme Ratatouille
Vegetables! You know I like 'em! See all of Kitchen Parade's vegetable recipes. I'm intrigued, however, to note that this column was written just a couple of weeks before I started A Veggie Venture and became completely obsessed by vegetables!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna