The best roasted vegetables for toddlers and babies are ones that cook up a sweet, and soft, yet sturdy enough to be great finger foods. They are such an easy way to prepare vegetables for toddlers because the method is so quick and easy.
The best roasted vegetables 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.
You can drizzle roasted vegetables with a little balsamic vinegar for added flavor and tang, and even cook up a sheet pan of a variety of oven roasted root vegetables. And remember this: The key to crispy roast vegetables, which are often much more delicious to both toddlers and adults, is plenty of oil. So don’t be tempted to use less than the recipes call for if you are looking for crispy roast vegetables.
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. (325 F for 30-40 minutes is usually a good ballpark and should be tried if your toddler has a hard time chewing roasted vegetables.)
Oh and: Toddlers may enjoy roasted vegetables best when dipped into ketchup!
The Best Roasted Vegetables
- Easy Baked Carrot Fries
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.
- 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.
- Roasted Butternut Squash
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.
- 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.)
- 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 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.
- 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.)
- 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.
- 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!
- Roasted Potato Wedges
Bake up healthy fries with this recipe for roasted potato wedges looks amazing. (I trust Jamie to feed the kids right!)
- Roasted Sweet Potato Fries
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!)
- Baked Zucchini Coins
With a crunchy exterior and a soft inside, we love this method of serving up roasted zucchini. (You can also do the same preparation after cutting them into sticks to resemble fries.)