Life Changing

Want to know two words that have changed my life?

olive oil & sea salt

ok so that may be a little dramatic but they have transformed our dinner time.

Suddenly my kids are devouring their vegetables. All it took was some oil and salt and a hot oven.

Here are our favorite veggie recipes at our house. Sometimes my kids eat the whole pan before we get the rest of the food on the table. I admit our kids have always eaten veggies. But now they actually ask for seconds. Or at least 3 out of 4 but that is still good odds. I hope you enjoy them too. All of these recipes are from Elanaspantry.com my favorite healthy food blogger.

They all call for celtic sea salt. Which I use but I am sure you can use regular salt as celtic sea salt is about 10x the price as regular.

Lemon Kale Chips - The first time I made this my kids thought I said kettle chips and they were mad when I pulled it out of the oven.

1 bunch kale (washed and dry)
2 tablespoons olive oil
2 tablespoons lemon juice
¼ teaspoon celtic sea salt

1. Preheat oven to 350°
2. Chop kale into ½ inch pieces
3. Place kale in a large bowl
4. With hands massage oil, lemon juice and salt into kale
5. Place kale on parchment lined baking sheet
6. Bake at 350° for 10-15 minutes until kale is dark green and crispy
7. Cool and serve

Oven Roasted Broccoli-- This is my favorite!
1 bunch broccoli
2 tablespoons olive oil
½ teaspoon celtic sea salt

1. Wash and cut broccoli into smallish pieces with long stems
2. Toss broccoli in a large bowl with olive oil and salt
3. Spread broccoli out on a parchment lined baking sheet
4. Bake at 400° for 12-15 minutes until tender and slightly browned
5. Serve

Baked Carrot Oven French Fries - these taste like sweet potato fries
6 large carrots- I use baby carrots and cut them even smaller.
2 tablespoons olive oil
½ teaspoon celtic sea salt

1. Cut each carrot into 2-inch long sections
2. Cut each section into thin sticks
3. In a large bowl toss carrot sticks with olive oil and salt
4. Spread out carrot sticks on a parchment paper baking sheet
5. Bake at 425° for 18-22 minutes until carrots are browned