Two of my kids’ favorite vegetables. Broccoli and green beans. I can offer them these any day of the week and they’ll eat them without any hesitation.

If you notice, these are cooked. They’re ready to reheat and serve. But they have both been done just enough to retain their color, crispness and nutritional value. They are both cooked the same way. Steamed or par-boiled for 3 minutes then chilled to stop the cooking. Then we’ll reheat right when we’re ready to plate the food. Most usually with a pat of butter and a little salt and pepper.

Of course, other cooking methods (or raw) and seasonings can be used, I find it’s easy and the kids prefer them this way. Many vegetables’ nutrients are fat-soluble, so using a little butter, olive oil, cheese or other fat is a good way of getting those vegetables to not only be healthful, but also taste really good. Broccoli roasted with olive oil, sea salt and with or without Parmesan cheese is another great option!

I find it’s probably the sweetness and mildness of these two that make them so popular with kids (unless, that is, if you’ve got the bitter broccoli gene).

Simple. Nutritious. Delicious.