Generally, 9 month old babies eat whatever you put in front of them. At least, that’s how Bailey was. There wasn’t a thing in the world that child wouldn’t eat. She went through a phase where she had some opinions about certain foods but she has since come back to join us foodies and will try most foods.
So now that I’ve been feeding Kale real food for a couple months, I’m noticing a very marked difference between the two of them. From the very beginning, he had strong opinions about textures and temperatures and flavors and whatever else a tiny baby can have an opinion about food-wise. I am NOT a fan. It takes many exposures to eat things without a fuss. And now that I’m doing more finger foods with him, forget it! He literally shakes involuntarily if something strikes him as off. It’s actually quite humorous to watch. It just feels funny in his mouth or something. I don’t know. I long ago quit trying to figure out what goes on my kids’ heads. For real. Don’t mess with that stuff. See yesterday’s post.
This broccoli, though. Ohhhhhh, this broccoli. Not only is it an amazingly impressive side dish to serve at any meal, it’s simple and quick too. The blogger we got it from titled the post The Best Broccoli of Your Life. And it is. That’s no lie. But why did I have to tell you about my son’s strange food issues to get to the broccoli? Well, that’s another beautiful thing about this dish. He ate it. A LOT of it. Without flinching or gagging or anything! Ironically enough, Bailey isn’t really a fan of it. She’ll eat it for some blueberries in a hot minute but she’d much rather eat frozen edamame. Seriously, I don’t know.
The moral of the story here is, keep trying new foods even if you think you might have a picky eater on your hands. Keep exposing them. And if you think you have a kid who won’t eat broccoli, give this roasted broccoli a shot and y0u may be pleasantly surprised. Eat up, kids!
Large bunch of broccoli
4-5 cloves of garlic, minced
Freshly ground pepper
Juice from ½ a lemon
Handful of Parmesan cheese
- Preheat oven to 425˚.
- Cut broccoli into bite sized pieces. If you wash it, make sure you dry it very, very well. Otherwise it won’t get crisp. Toss broccoli into a baking sheet with minced garlic and drizzle enough olive oil on top to lightly coat each piece. Mix it up with your hands.
- Sprinkle with salt and pepper. The original recipe called for a lot of salt. Do it to your taste.
- Bake for 20-25 minutes or until it starts to get crisp and browned.
- Squeeze the lemon juice over the hot broccoli and sprinkle cheese on top.
Source: The Amateur Gourmet