[ad_1]
Cook up some of the best roasted vegetables recipes for quick and easy side dishes that the whole family can enjoy. From roasted broccoli and carrots, to roasted zucchini and sweet potato, there are ideas here for all year long!
Roasted Vegetables Recipes
The best roasted vegetables for kids, in my opinion, include broccoli, carrots, cauliflower, zucchini, squash, sweet potatoes, potatoes, peppers, and Brussels sprouts, though you can really experiment with anything your kids love.
This is a super easy side to go with any toddler dinner and they are particularly great since roasting brings out the natural sugars—making the veggies a little sweet and a lot delicious!
TIP: You can serve these as baby led weaning style foods and continue serving them as the kids grow.
Sheet Pan Roasted Vegetables
All of these recipes are made using a basic sheet pan. I like the ones from Wilton as they tend to be very durable and easy to clean, but any will work!
Ingredients You Need
To make basic roasted veggies of any kind, you just need:
- Veggie of choice
- Olive oil (or other neutral cooking oil like avocado oil)
- Salt
TIP: You can adjust the flavors as you like and serve with a range of dips and sauces.
Step-by-Step Instructions
Here’s a look at the basic method for roasting veggies. Scroll down to the bottom of the post for additional information.
- Preheat the oven.
- Prep your veggies.
- Toss with oil and salt and arrange on a baking sheet.
- Roast until tender.
TIP: I usually line my pans with foil simply to make cleaning up easier.
How to Serve Roasted Veggies to Kids
If your baby or toddler has a hard time with any roasted vegetables, cut them into very small pieces, rather than offering a full carrot stick or potato wedge, for example.
This will give them the chance to chew instead of pushing a big chunk of food into their mouths.
And it will make it much easier for them to actually eat the vegetable!
TIP: If a vegetable isn’t soft enough cooked as directed, turn the heat down 25-50 degrees and cook a little longer so the veggies continue to become tender but they don’t burn.
Favorite Roasted Vegetables Recipes
Here are my go-to recipes to share with the kids.
These baked carrot fries are a simple side to go with burgers or chicken and pair perfectly with ketchup.
Roasted Acorn Squash
Slice and roast the halves as directed, or cut the roasting time down by slicing into rounds first. The skin peels off easily after the squash is roasted and toddlers can pick up pieces and nibble away all on their own.
Cut the squash into cubes, shapes, or “fries” based on what your kids may like to make this easy veggie side dish fun (yet still easy).
Kid-Friendly Roasted Brussels Sprouts
The honey in this recipe goes a long way to rounding out the sometimes bitter flavor of the Brussels sprouts. The best roasted Brussels sprouts have crispy edges, so keep my note about the oil in mind here!
Roasted Broccoli
This recipe for roasted broccoli has a tahini sauce that adult may like, but the broccoli is really so good on its own that you can skip it! (Or, of course, offer some ketchup for dipping.)
Serve this as a simple side to go with dinner. Or make them ahead and warm them throughout the week to go with lunches.
Green Bean Fries
With or without the sauce, these are a really fun way to make green beans. (You can omit the nutritional yeast if you don’t have any on hand and finish with a little Parmesan.)
Roasted Cauliflower
This roasted cauliflower recipe is a staple in our house in the dead of winter when veggies aren’t always the best at our Midwestern markets, but the cauliflower usually looks good. It’s a little sweet and really yummy topped with a sprinkle of Parmesan.
Use this to prepare cauliflower steamed, boiled, sauteed, riced, or roasted. You can make as much or as little as you’d like, though one small head is usually a good amount for a family.
Mixed Roasted Vegetables
If you want to do a mixed sheet, try this version that has zucchini, peppers, onions, and sweet potatoes. Could be yummy as a simple side, served with corn tortillas, or even baked into a frittata.
Roasted Sweet Potato
These are a classic side that kids adore. (My daughter inhaled a version of these when she was just starting out with baby led weaning!)
You can serve this as wedges, a thick mash, or a thinner puree to your baby or toddler. (Adults will love the wedges too!)
Roasted Sweet Potato Cubes
With just 20 minutes of cooking time, you can serve up these Easy Roasted Sweet Potatoes as a simple family dinner side dish. Or, you can make a batch ahead of time and pack them in a kiddo’s lunch—they’re a perfect finger food!
Make this easy sweet potato recipe as a make-ahead lunch component or a simple side dish for family dinner.
Oven-Roasted Potatoes
I love the tip in this recipe to add the salt at the end since it can make them soggy if you add it at the start of cooking. Skip the herbs depending on what you think your kids will like. Customization is key to making the best roasted vegetables!
Easy Roasted Zucchini
This is super soft and super simple and it’s an easy side for any time of the year.
Try this easy side dish for family dinner, or make a batch ahead and use it to add an easy veggie to lunches throughout the week.
Roasted Red Peppers
With a simple sheet pan method and pantry spices, you can learn how to roast red peppers in the oven to use in tacos, sandwiches, and just as a simple side.
Try these oven-roasted peppers in tacos, sandwiches, and just as a simple side.
Roasted Potato Wedges
Bake up healthy fries with this recipe for roasted potato wedges looks amazing. (I trust Jamie to feed the kids right!)
Tips for Making the Best Roasted Vegetables
- Be sure to use enough oil so the vegetables don’t turn out dry.
- Make sure they are cooked until soft for little kids.
- Season to taste with salt or other spices (cumin is usually great on everything, cinnamon works well on sweet potato and butternut squash).
I’d love to hear if you try any of these recipes or if you have another roasted veggie that you love so please comment below to share!
This post was first published December 2019.
Favorite Roasted Vegetables Recipes
This is a basic method for roasting vegetables that works with a wide range of veggies. See the Notes for links to the specific recipes mentioned in the post.
Ingredients
- 1 pound broccoli, cauliflower florets, cubed butternut squash or sweet potato (peel and any seeds) discarded), roughly chopped zucchini, carrot sticks, or pepper strips
- 1 tablespoon olive oil
- Salt
- Optional dips like ketchup, Ranch, or other favorite sauces
Instructions
-
Preheat the oven to 425 degrees F.
-
Add the veggies to a large bowl and toss with the oil. If they seem dry (which might happen with broccoli), add a little more oil.
-
Arrange on a baking sheet in one layer.
-
Roast for 12-22 minutes (broccoli and cauliflower will be done on the lower end, butternut squash, sweet potato, and carrots on the longer end), checking every few minutes after 12 minutes. The veggies are done when they are starting to brown and are soft when poked with a knife.
-
If the veggies are browning, but you want them a little softer for the kids, lower the heat to 350 and cook for an additional 5-7 minutes.
-
Sprinkle with salt and serve with any desired dips or sauces.
Notes
Leftovers work well in scrambled eggs, burritos, salads, or in pasta.
Make more or less as you like.
Nutrition
Calories: 69kcalCarbohydrates: 8gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 37mgPotassium: 358mgFiber: 3gSugar: 2gVitamin A: 706IUVitamin C: 101mgCalcium: 53mgIron: 1mg
[ad_2]
Source link