Sometimes old habits die hard. Ever since I can remember, I’ve always kept a couple of canned veggies in my pantry, usually corn and green beans. I don’t know why. Perhaps I’m waiting for the obscenely long power outage that will somehow take out my frozen veggies, or the apocalypse will arrive and I will need some canned food – really? I don’t know why I’ve always kept them – I hate them.
I really shouldn’t hate them, that’s what I grew up on..actually, that’s exactly why, I didn’t like them back then either. I realize that this is the only way that some people are able to get their kids to eat veggies. I have very unique children, the kind that don’t like, won’t even touch, look at, or smell canned veggies. I really don’t blame them.
I tried to pull a fast one on them before we moved. When a military family gets in moving mode, we can get very creative with our pantry ingredients. We want to throw out or give away as little away as possible. We secretly know that we will have to throw out that full package of cake flour that we used for one recipe a year ago, but we still hold out hope that we may use it before we go. Inevitably, it is tossed on the last possible day and I don’t know about you, but I see dollar signs when I throw away all that food. I held out hope that I wouldn’t have to give away canned food.
So, trying to get my kids to eat canned veggies is never a hit and it’s my fault, I’ve spoiled them. And by spoiled, I mean giving them the freshest vegetables that I can, because that’s the only way I will eat them. I guess spoiling them in that way is okay.
I started thinking about veggies tonight for dinner and what I was craving and I wanted corn and carrots, so why not both? I also needed some fairly quick cooking, 30 minutes or less.
So, this is not the old school canned veggies that we all saw on our lunch trays, this is awesome! Keep it simple and taste the fresh flavor of summer veggies.
- 1 cup fresh corn off the cob - 2 ears of corn
- 1 cup diced carrots, dice to ¼ inch cubes
- 1 cup frozen peas
- 1 Tablespoon olive oil
- ¼ teaspoon salt
- Preheat oven to 425 degrees F
- Dice carrots and cut corn off the cob
- Place carrots and corn on a baking sheet and drizzle with olive oil, sprinkle salt over the top - toss
- Roast in the oven for 15-20 minutes until the corn just starts to brown
- Remove from oven and pour peas right on top - no need to toss
- Roast for an additional 5 minutes, just until the peas are heated through
- Serve hot