Some mornings I just can’t get it together. Like yesterday. I packed lunch boxes, but then our 1-year-old hid our 5-year-old’s white turtleneck, which he needed for his school play.

So there I was, crawling around on all fours in search of it. Which she thought was hysterical. She grabbed my shirt and climbed on my back. Why pass up an opportunity to play horse? Or draw on yourself with markers? Where was I again?

Oh, yes. Our morning routine. Once we’re off it, I find it challenging to grab ahold of my day. Often that means we end up eating processed food. But thankfully I’ve got a few easy dishes to fall back on, so even if we order pizza, we’ve got a fresh vegetable to serve with it. Like roasted broccoli. Which our kids actually like.

Kids, you see, have amazingly sensitive taste buds. And sometimes you need to serve a dish multiple times before they adjust to the taste. (Or serve it with a heap of ranch dressing.)

Roasted Broccoli:

• 3 heads broccoli
• 3 tablespoons olive oil
• 1 tablespoon garlic
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 tablespoon lemon juice (optional)
• 1/3 cup fresh Parmesan cheese (optional)

Cut broccoli florets from the stalk. Toss florets with first 5 ingredients. Roast at 500 for 20 minutes. When finished, toss with Parmesan cheese and lemon juice.

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