- Associated Press - Thursday, October 4, 2012

For two weeks this summer, I made it my mission to improve my 8-year-old son’s tolerance of vegetables.

I called it “veggie boot camp.” He called it torture.

My approach was simple. For every lunch and dinner, I prepared at least three vegetables. Of those, he needed to select and consume two of them.

His approach was simple, too. During every lunch and dinner, he moaned and complained and ate everything else on his plate first, leaving the dreaded vegetables for last. He then painfully and slowly forced himself to eat them, often while threatening mutiny.

While the vegetable boot camp was hardly a pleasant experience for anyone involved, it did result in real progress. After two weeks, my son now regularly eats vegetables at every lunch and dinner. He doesn’t do it enthusiastically, but he does it. At this point in our lives, I’m good with that.

Early in the process, I found that roasting just about any vegetable dramatically improved my son’s response to it. This makes sense. Roasting concentrates flavors and caramelizes the natural sugars in produce. So to help other parents with veg-averse children, here are two of my son’s favorite (by which, of course, I mean most likely to be gagged down) roasted vegetables.

If you’d like to make both of these vegetables at once, you can roast the tomatoes at 500 degrees (the same temperature as the carrots) rather than use the broiler. They will take slightly longer than if you broiled them. Put them in the stove right after flipping the carrots.


Don’t be put off by the amount of salt in this recipe; much of it drains off before the tomatoes are roasted. Salting the tomatoes helps draw out excess water, producing a better roasted tomato. These tomatoes can be served on their own as a side dish, or over pasta for a simple (but delicious) sauce.

Start to finish: 30 minutes

Servings: 4

2 pints cherry or grape tomatoes

2 teaspoons kosher salt

2 tablespoons olive oil

2 tablespoons balsamic vinegar

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