This is a favourite of mine because it's so easy and so delicious. Hopefully your kids find unwrapping their vegetables so exciting that they actually eat them. You can always hope.
Ingredients Lamb chops (or a traditional roast if you prefer)
Other roast vegies
Gravy or grated cheese
Method Step 1:
Turn the oven to 200 degrees Celsius.
Wash and roughly chop the vegetables in the order of the above list. Your pre-schooler can wash them.
Once you have a few vegetables ready to go, lay out pieces of aluminium foil (spray with oil or grease with butter if you like). Sprinkle your favourite herb directly onto the aluminium and have your pre-schooler wrap each individual vegetable piece in its own shiny "present".
As the vegetables get ready, put them in the oven (some shapes are distinctive; others are not. It may be worth putting them on different levels so you can remember which is which).
Potatoes and sweet potatoes take forty minutes.
Carrots take half an hour.
Zucchini takes fifteen minutes.
The best thing about this recipe is that you can double those cooking times with no major ill effects, especially for the potatoes - so if evening plans go awry, dinner is still fine.
Lay your lamb chops directly onto the roasting tray (it's easier to clean later if it's lined with aluminium foil first) and sprinkle with the herbs of your choice. On a roasting tray they don't need flipping, and are low-fat while still an excellent source of iron.
Prepare gravy if you like, but if you'd like to cut down on both mess and salt, just have a bowl of cheese on the table ready to sprinkle on the potatoes. I like grated cheese, sour cream, and chives - but natural yogurt or ricotta would work well too.