20 Kid-Friendly Veggie Dishes That Keep the Plates (and Parents) Happy

Getting kids to eat vegetables doesn’t have to be a battle. These 20 recipes keep things simple, familiar, and easy to finish without complaints. They’re quick to make, full of flavor, and built around ingredients you probably already have. If the goal is fewer leftovers and happier meals, this is a good place to start.

Red, yellow, and orange honey glazed carrots on a slate board. — Roasted Honey Glazed Carrots. Photo credit: Renee Nicole’s Kitchen.

Screaming Skillet Green Beans

Screaming Skillet Green Beans are ready in just 15 minutes, featuring green beans, garlic, lemon juice, and red pepper flakes. They’re crisp, bright, and slightly tangy with a mild heat. The quick cook retains the texture while keeping the flavor fresh. A fast way to get a side on the table, everyone eats.
Get the Recipe: Screaming Skillet Green Beans

Easy Oven Asparagus

Easy Oven Asparagus is done in 15 minutes with asparagus spears, olive oil, and a pinch of salt. The spears stay crisp-tender with a slightly nutty finish. It’s a go-to green that pairs well with everything from eggs to pasta. Kids like the shape, and parents like how fast it goes.
Get the Recipe: Easy Oven Asparagus

Loaded Cauliflower Mash

Loaded Cauliflower Mash takes 30 minutes and combines cauliflower, sour cream, cheese, and bacon bits. It’s creamy, rich, and has all the classic baked potato flavors in a lighter form. The texture is soft, with a slight crunch from the toppings. It disappears before anyone misses the spuds.
Get the Recipe: Loaded Cauliflower Mash

Worcestershire Green Beans

Worcestershire Green Beans cook in about 20 minutes with garlic, butter, and a splash of Worcestershire sauce. The flavor is savory with a bit of tang and salt. The beans stay tender without turning mushy. It’s a small twist that gets more bites than usual.
Get the Recipe: Worcestershire Green Beans

Garam Masala Brussels Sprouts

Garam Masala Brussels Sprouts roast in 30 minutes with olive oil, salt, and warm Indian spices. The flavor is bold without being spicy, and the texture hits that sweet spot between crispy and tender. They’re easy to pair with rice or meat. Big flavor in a small package.
Get the Recipe: Garam Masala Brussels Sprouts

Oven Roasted Root Vegetables

A dish of beets, sweet potatoes, and parsnips roasted in the oven with sprigs of sage. — Oven Roasted Root Vegetables. Photo credit: Renee Nicole’s Kitchen.

Oven-roasted root vegetables take about 45 minutes, featuring carrots, sweet potatoes, and parsnips tossed in olive oil. They’re soft in the center with golden edges and a slightly sweet finish. It’s an easy mix-and-match recipe for whatever’s in the crisper. A cozy side that feeds a crowd.
Get the Recipe: Oven Roasted Root Vegetables

Garlicky Green Beans with Fried Onions

Garlicky Green Beans with Fried Onions are ready in just 25 minutes, featuring green beans, fresh garlic, and crispy onions. They’re salty, crisp, and slightly savory, with plenty of crunch. The onions add texture without much effort. It tastes like the best part of the casserole without the can.
Get the Recipe: Garlicky Green Beans with Fried Onions

Veggie Omelet

Veggie Omelet takes 15 minutes and uses eggs, peppers, onions, and a handful of cheese. It’s soft, savory, and holds plenty of vegetables in every bite. You can change the fillings to match what you have. It’s quick, cheap, and surprisingly filling.
Get the Recipe: Veggie Omelet

Brown Butter Garlic Mashed Potatoes

Brown Butter Garlic Mashed Potatoes take 40 minutes and combine Yukon golds, garlic, and browned butter. The flavor is nutty, rich, and layered without needing a lot of extras. The texture is smooth with just enough body to hold gravy. A little different, still totally classic.
Get the Recipe: Brown Butter Garlic Mashed Potatoes

Zucchini Noodle Salad

Zucchini Noodle Salad takes 20 minutes and uses spiralized zucchini, cherry tomatoes, feta, and lemon juice. It’s light, tangy, and crisp with just enough salt from the cheese. The noodles stay fresh without going soggy. Great when you need something cold and crunchy.
Get the Recipe: Zucchini Noodle Salad

Rubbed Kale Salad with Parmesan

Rubbed Kale Salad with Parmesan comes together in 15 minutes using kale, lemon, and shaved Parmesan. It’s tender, a little tangy, and has a clean, savory bite. The cheese softens the bitterness just enough. It holds up well if it’s not eaten right away.
Get the Recipe: Rubbed Kale Salad with Parmesan

Balsamic Glazed Brussels Sprouts

Balsamic Glazed Brussels Sprouts roast in 35 minutes with Brussels sprouts, balsamic vinegar, and a touch of honey. They’re crisp on the outside and soft in the middle with a tangy-sweet glaze. The flavor is balanced without being too bold. They go fast, even with kids at the table.
Get the Recipe: Balsamic Glazed Brussels Sprouts

Creamy Mashed Potatoes

A bowl of mashed potatoes with gravy and sprigs of thyme and sage. — Creamy Mashed Potatoes. Photo credit: Renee Nicole’s Kitchen.

Creamy Mashed Potatoes take 35 minutes to prepare and use butter, milk, and Yukon Gold potatoes for a soft, smooth finish. The flavor is comforting and straightforward without any frills. They work with anything and usually vanish first. Sometimes the basics just hit right.
Get the Recipe: Creamy Mashed Potatoes

Veggie Couscous Salad

Veggie Couscous Salad takes approximately 25 minutes to prepare and combines couscous, chopped vegetables, and fresh herbs. It’s light, fluffy, and bright with a lemony kick. The texture is soft, with a slight crunch from the vegetables. It’s great cold, which means fewer complaints and no waiting.
Get the Recipe: Veggie Couscous Salad

Greek Quinoa Salad

Quinoa salad in a brown bowl, garnished with pita bread. — Greek Quinoa Salad. Photo credit: Renee Nicole’s Kitchen.

Greek Quinoa Salad is ready in 30 minutes with quinoa, tomatoes, cucumbers, feta, and olives. The flavor is tangy and briny with plenty of crunch. It’s filling without being heavy and works well for leftovers. Easy to pack, even easier to finish.
Get the Recipe: Greek Quinoa Salad

Brown Sugar Baked Sweet Potato Slices

Baked sweet potato slices on a cutting board with a spoon. — Brown Sugar Baked Sweet Potato Slices. Photo credit: Renee Nicole’s Kitchen.

Brown Sugar Baked Sweet Potato Slices bake in 30 minutes and mix sweet potatoes, butter, and brown sugar. They’re soft, caramelized, and naturally sweet. The edges become golden, while the inside remains smooth. Tastes like dessert but counts as a vegetable.
Get the Recipe: Brown Sugar Baked Sweet Potato Slices

Overnight Breakfast Casserole with Hash Browns

An overhead shot of breakfast casserole next to a single serving and a toppings bar. — Overnight Breakfast Casserole with Hash Browns. Photo credit: Renee Nicole’s Kitchen.

Overnight Breakfast Casserole with Hash Browns bakes in an hour after chilling and uses eggs, shredded potatoes, and cheese. It’s hearty, warm, and slices clean. The top gets golden while the inside stays soft. A solid make-ahead option that feeds the whole crew.
Get the Recipe: Overnight Breakfast Casserole with Hash Browns

Roasted Brussels Sprouts with Almonds and Feta

A bowl of roasted brussels sprouts. — Roasted Brussels Sprouts with Almonds and Feta. Photo credit: Renee Nicole’s Kitchen.

Roasted Brussels Sprouts with Almonds and Feta bake in 35 minutes, and add feta and almonds to crisp Brussels sprouts. The flavor is salty, nutty, and bold. The crunch and cheese make it more kid-friendly than most. It’s the kind of dish people ask about.
Get the Recipe: Roasted Brussels Sprouts with Almonds and Feta

Honey Garlic Carrots

Honey Garlic Carrots take approximately 30 minutes to prepare and require carrots, garlic, honey, and butter. They’re sweet, tender, and lightly glazed with just the right amount of flavor. The garlic adds a savory flavor without overpowering. A simple side that actually gets finished.
Get the Recipe: Honey Garlic Carrots

Roasted Honey Glazed Carrots

Roasted Honey Glazed Carrots bake in 40 minutes with fresh carrots, honey, and oil. They’re caramelized around the edges and soft in the middle. The glaze adds just the right touch of sweetness. It’s one of those recipes that goes fast without a fuss.
Get the Recipe: Roasted Honey Glazed Carrots