What a fun way to encourage kids to eat veggies. This recipe includes artichokes, potatoes, carrots and onions. Kids have a blast making these!
Roasted Brown Bag Vegetables
Ingredients
Bag One: Artichokes
- 1 lemon juiced
- 2 pounds baby artichokes
- 1 Tablespoon olive oil extra virgin
- 4 sprigs thyme fresh
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bag Two: Potatoes
- 12 ounces fingerling potatoes
- 1 Tablespoon olive oil extra virgin
- 8 cloves fresh garlic unpeeled and smashed
- 4 small sprigs fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
Bag Three: Carrots
- 8 ounces carrots baby or large, cut into 2 inch pieces
- 1 Tablespoon olive oil extra virgin
- 1 Tablespoon fresh parsley chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bag 4: Onions
- 12 ounces pearl onions a combo of white, red and yellow if available
- 1 Tablespoon olive oil extra virgin
- 8 cloves fresh garlic unpeeled and smashed
- 1 Tablespoon fresh sage coarsely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 400 degrees.
- Wash and trim 1/2 inch off the top of artichokes and any dark leaves. Place in a bowl filled with water and lemon juice. Wash potatoes well. Scrub carrots. Leave skins on onions
- Drain artichokes and pat dry. Put in bowl and coat with oil, herbs, salt and pepper. Place in paper lunch bag. Fold down the top couple of inches of bag. Invert onto a large baking sheet.
- Duplicate the above steps for potatoes, carrots and onions using herbs listed for their bag.
- Bake for 1 hour. Remove from oven and let cool until you can handle the bags. Serve in bags for a fun touch. Serve with your favorite dipping sauce. We love vegan Aioli.
Notes
Adapted from: Pure Vegan by Joseph Shuldiner