Kid-Friendly Vegetable Recipes For Thanksgiving

There are few things more repulsive to a child than a vegetable. Help kids make a good showing in front of the family with these not-that-gross veggie recipes:

Rainbow Veggies

For this recipe you'll need a Julienne Peeler, which you can get at Pampered Chef or Crate and Barrel. The gadget is under $10 and worth every penny. My kids who are not keen on squash eat this up every time!

  • 2 large carrots
  • 2-3 medium zucchini
  • 2-3 medium yellow squash
  • 2-3 tablespoons butter
  • garlic salt to taste

All you do is drag the peeler down the vegetables to create thin strips. Stop when you get to the seeds in the squash. You'll end up with a big pile of colorful veggies that look like noodles. Toss in a skillet with some butter and garlic salt and heat on medium for 3-5 minutes until tender but not mushy. Super easy and delicious! This recipe is impressive enough for company too. It adds beautiful color to the plate and it's light and tasty.

Glazed Carrots

  • 16 oz bag of baby carrots
  • 1/2 c Fresh orange juice
  • 3 T Maple syrup
  • 1 Pinch of nutmeg (optional)
  • 3 T Butter

Put the carrots, orange juice into microwave safe dish. Stir to coat the carrots with the orange juice, cover with paper towels and microwave 4-5 minutes on high. Stir again, then add the remaining ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another minute. You can slice up regular carrots if you want, but the babies are cuter and a lot less work!

Marshmallow Mash (Sweet Potatoes)

  • 2 1/4 lb Sweet potatoes
  • 2 c Milk
  • 3 T Brown sugar
  • 3 T Melted butter
  • dash t Salt & Pepper
  • dash Cinnamon
  • 1/4 c Raisins
  • Marshmallows

Bake sweet potatoes and let cool. Mash sweet potatoes with a potato masher. Add milk gradually. Mix in remaining ingredients. Put in buttered casserole. Bake at 250 for 20-30 minutes Cover top with marshmallows. Return to oven until marshmallows are slightly melted and golden brown. You can even pass this one off as dessert!

Lighter Green Bean Casserole

Kids might like the texture of this lightened up version better than the old stand-by. Bonus: no dreaded mushrooms!

  • 2 cups frozen cut green beans
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground mustard
  • 3/4 cup chicken broth
  • 1 tablespoon butter or margarine
  • 3/4 cup French-fried onions

In a small bowl, combine cornstarch and mustard. Gradually stir in broth until smooth. Pour over beans in a greased 1-qt. baking dish. Dot with butter and bake uncovered at 375 for 25-30 minutes. Sprinkle with onions. Bake 5 more minutes.

Sautéed Beets

I know what you're thinking but hear me out on this one. Try this recipe and you might just be surprised.

  • Canned sliced beets (not pickled)
  • 1-2 tablespoons butter
  • onion salt to taste

Empty canned beets into skillet with butter. Heat and add onion salt to taste!

More Thanksgiving Fun:

Kid-Friendly Vegetable Recipes for Thanksgiving

Keep Kids Entertained on Thanksgiving Day

Thanksgiving Prayers and Other Expressions of Gratitude for Children

Best Thanksgiving Books For Kids

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Comments 2 comments

andrea 6 years ago

I found the other day on a free recipe site(http://www.recipebuddys.com/) the perfect recipe! and I said that because my kid ate vegetables without complaining once!

Spinach and Ricotta Pizza Dough

1 cup fresh spinach, leaves lightly steamed

1 cup ricotta cheese

1 egg

4 1/2 cups all-purpose flour

1 teaspoon salt

1/4 cup (4 tablespoons) olive oil

2 packages dry yeast

2 teaspoons light brown sugar

3/4 cup warm water

Dissolve the yeast in the warm water and stir in the light brown sugar. Set the yeast mixture aside for at least 5 minutes.Meanwhile, put the ricotta cheese and the spinach leaves in a blender and blend at high speed until you have a smooth, bright green mixture.

Sift the flour into a bowl with the salt. Make a depression in the center of the flour and add 3 tablespoons of the oil, the egg, the spinach mixture and the yeast mixture. Put flour on the kneading board and place the dough mixture on the flour. Knead the mixture for 8 to 10 minutes until the dough is uniformly mixed and elastic. Add flour as you knead if necessary to keep the dough from becoming too sticky.When the dough is ready, place it in a

clean bowl that has been brushed with oil. Brush the top of the dough with oil and place a clean cloth over the bowl. Put the bowl in a warm, draft-free place for 11/2 hours.

This recipe will make:2 thin crust pizzas, 12-inches each2 stuffed pizza pockets1 thick crust pizza, 14-inch6 - 6-inch pizzas.


andrea 6 years ago

I found the other day on a free recipe site(http://www.recipebuddys.com/) the perfect recipe! and I said that because my kid ate vegetables without complaining once!

Spinach and Ricotta Pizza Dough

1 cup fresh spinach, leaves lightly steamed

1 cup ricotta cheese

1 egg

4 1/2 cups all-purpose flour

1 teaspoon salt

1/4 cup (4 tablespoons) olive oil

2 packages dry yeast

2 teaspoons light brown sugar

3/4 cup warm water

Dissolve the yeast in the warm water and stir in the light brown sugar. Set the yeast mixture aside for at least 5 minutes.Meanwhile, put the ricotta cheese and the spinach leaves in a blender and blend at high speed until you have a smooth, bright green mixture.

Sift the flour into a bowl with the salt. Make a depression in the center of the flour and add 3 tablespoons of the oil, the egg, the spinach mixture and the yeast mixture. Put flour on the kneading board and place the dough mixture on the flour. Knead the mixture for 8 to 10 minutes until the dough is uniformly mixed and elastic. Add flour as you knead if necessary to keep the dough from becoming too sticky.When the dough is ready, place it in a

clean bowl that has been brushed with oil. Brush the top of the dough with oil and place a clean cloth over the bowl. Put the bowl in a warm, draft-free place for 11/2 hours.

This recipe will make:2 thin crust pizzas, 12-inches each2 stuffed pizza pockets1 thick crust pizza, 14-inch6 - 6-inch pizzas.

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