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 in Roasted Vegetables
To make basic roasted veggies, you just need:
- Veggie of choice
- Olive oil (or other neutral cooking oil like avocado oil)
TIP: You can adjust the flavors as you like and serve with a range of dips and sauces.
How to Make Roasted Vegetables Recipes Step-by-Step
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.
And 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.
We love this roasted vegetable recipe alongside burgers (or chicken or sausage), especially dipped into ketchup. They are also really good leftover and tossed into a salad.
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.
Roasted butternut squash is delicious right out of the oven, tossed with pasta, served alongside other veggies or meat, or stirred into scrambled eggs. If you leave out the salt, you can serve chilled leftovers over plain yogurt or in a smoothie too.
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!
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.)
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.)
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.
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.
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!)
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!
This is super soft and super simple and it’s an easy side for any time of the year.
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!Print
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.
- 1 pound broccoli or 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
- Optional dips like ketchup, Ranch, or other favorite sauces
- 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.
Store any leftovers, once cooled, in an airtight container in the fridge. Warm to serve. Or serve roasted sweet potato, squash, or carrots at room temp or slightly chilled.
Leftovers work well in scrambled eggs, burritos, salads, or in pasta.
Make more or less as you like.