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Roasted Citrus Brown Sugar Vegetables

I had a new PR at the WWU alumni 5k.



Yay! But that was not my proudest moment this weekend.

My proudest moment happened over dinner.


I noticed that J Man consistently eats his vegetables first. Always.

We don’t demand this behavior. Miss Rae predictably ignores the veggies on her plate, heading directly for the pasta. (Then, I might add, she eats one bite, proclaims “done” and then asks for dessert. Daddy’s girl.)


So I questioned my little veggie eating rabbit.

“J, do you eat your vegetables first because you like them the best, or do you eat them first because you think that’s the rule? (Note: J Man is one of the most compliant, rule following loving 5 year olds you’ll ever meet. I expected him to say that he thought he had to eat them first.)


He looked at me incredulously.

“Mommy. I eat my vegetables first because I want to grow big and strong!”



Proudest moment of my day.

Also, these roasted veggies are good.

Roasted Citrus Brown Sugar Vegetables

Marinade Ingredients
1/4 cup fresh oj
1/4 cup brown sugar
1 TBS olive oil
1 TBS Bragg’s liquid aminos (or soy sauce)


Whisk all marinade ingredients together and mix into your choice of vegetables, about two cups worth, chopped approximately the same size.

I used broccoli, cauliflower, carrots and sweet potatoes. I imagine asparagus, Brussels Sprouts or mushrooms would be good too.

Spread on a cookie sheet and bake at 425 for 30-45 minutes, depending on how soft you like your vegetables.


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