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:
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.
- 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
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.
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!
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