I was recently chatting with a fellow mom while in carpool line.

She admitted that she knew getting her children to eat more vegetables was important, but was often unsure how to prepare certain varieties. Our conversation got me thinking. I wonder how many other busy moms feel the same way? I also wonder how many nutritious vegetables are overlooked for fear of not knowing how to cook them?

I shared with my friend that day in carpool line that I use three very simple methods to cook all of my vegetables: steaming, sautéing and roasting. You can prepare any vegetable using these three ways and they turn out perfectly. I don’t prefer one method over another; it simply depends on time. Steaming and sautéing take around 5 – 10 minutes; roasting takes 30 – 45 minutes.

If you are unfamiliar with these methods, it’s very hard to mess up. For steaming, add raw vegetables to a steamer pot and steam on medium heat for 5 – 7 minutes. For roasting, simply chop all your vegetables, add any spices you like, drizzle some olive oil and roast at 350 degrees for 30 – 45 minutes. To sauté, get started with this simple recipe.

Lemon Pepper Asparagus

What you’ll need

  • 1 bunch fresh asparagus, rinsed and bottoms trimmed
  • 1 tablespoon butter
  • Dash sea salt
  • Generous dash lemon-pepper seasoning

How to make it

In a sauté pan on medium heat, add butter. Once the butter is melted, add the asparagus spears and toss to coat. Add a dash of salt and the lemon-pepper seasoning, and toss. Cook about 5 minutes until asparagus is tender, but not mushy.

The bottom line

To make this enticing for your kids, cut the asparagus spears into little bite-size pieces, making them easy finger foods.

Talk to Tracy

Tracy Friedlob is the mom of two young boys and blogs at

Read or Share this story: