No matter what I’m serving for dinner, I always try to include at least one or two different vegetables with the meal. My kids aren’t huge vegetable eaters, but lately they’re increasingly willing to take a stab at something new, especially if it’s sitting right in front of them. Oftentimes I’ll set the vegetables out while I’m finishing up the rest of the meal, hoping the kids are hungry enough to just start nibbling at the green stuff. Sneaky, huh?

Unless I’m making an entrée that’s incredibly simple, I tend to prepare vegetables in a really straightforward way. (Who wants to spend an hour and dirty two pans on a side dish?) I want the flavor, but also the ease. When I toss broccoli spears with olive oil and salt and pop it in the oven to roast, I get just that; concentrated caramelized flavor in 15 minutes. Once it’s hot from the oven I add a little grated Parmesan cheese, but you could do lemon zest instead to make it vegan.

I feel a little like it’s cheating to call something so easy a recipe, but these “super simples” are the mainstays of my weekday cooking. Keep a few in your back pocket and dinner’s always at-the-ready. Cheers! ~LbR