‘Veggie boot camp’ finds boy’s favorites

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1/2 teaspoon ground black pepper

Slice the tomatoes in half, then set them in a strainer. Sprinkle the salt over the tomatoes, then mix gently. Place the strainer in the sink or over a bowl and let sit for 15 minutes.

Meanwhile, heat the broiler. Line a rimmed baking sheet with foil.

Give the tomatoes a shake to discard any liquid that has accumulated in the strainer. Transfer the tomatoes to a medium bowl. Add the remaining ingredients and toss well. Transfer the tomatoes to the prepared baking sheet and arrange them in an even layer.

Broil on the center rack for 4 to 6 minutes, or until the tomatoes begin to brown and soften. Serve immediately.

BUTTER-CUMIN CARROTS

For reasons that befuddle me, my son consistently preferred when I used “baby” carrots in this recipe. It didn’t matter how many times I explained that those carrots are just big carrots that have been cut down. With children, it’s all in the marketing, so I now use “baby” carrots for this recipe.

Start to finish: 35 minutes (10 minutes active)

Servings: 4

1 pound baby carrots

1 tablespoon olive oil

1 tablespoon butter, melted

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

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