I keep variations of this vegetable roast in the fridge at all times these days. It’s perfect for a quick snack, and with some mashed potatoes it makes a whole meal in a flash!
Toddlers are notorious for picky eating, but I was sure that Darrol would just scarf down his veggies. Why did I think that? I was crazy, that’s why. Sometimes, he says no to things just because he can.
He’s definitely exercising his new-found independence at meal times. My kid who happily ate broccoli baby food throws sauteed broccoli florets right onto the floor. Getting him to eat anything but his favorite foods can be a trial. He even turned down a smoothie the other day! A smoothie! That he helped make! Who is this tiny person?
The kid-friendly vegetable roast below has been my go-to for a few weeks lately. Darrol may not want to eat kale or spinach, but he rarely says no (“Nooooowuh!”) to sweet, roasted carrots and beets.
This vegetable roast recipe uses two of Darrol Henry’s favorite veggies: carrots and orange beets. Kids like the taste of sweet (there’s even science about it!), so it’s super easy to get him to eat this combo. Roasted carrots and beets taste like candy.
OK, not like candy exactly. But wow, they’re sweet!
Vegetable Roast Variations
Don’t feel like you need to use all orange veggies or even all sweet ones. I’ve made this vegetable roast with lots of different root vegetables. Sweet or white potatoes work really well. You can add onions or whole cloves of garlic. Turnips are nice, though the skins can be a bit bitter. I’d skin them next time for Darrol. You might also be surprised at how sweet radishes turn when you roast them.
Right! So. You can follow the recipe below to the letter if you want, or you can mix it up. If your kid doesn’t love veggies right now, I’d suggest making your first vegetable roast as kid-friendly as possible by starting with sweeter veggies like carrots, beets, and sweet potatoes. You can always add new flavors as his or her palate adjusts.
Kid-Friendly Vegetable Roast
- 2 cups baby carrots
- 2 cups chopped golden beets - (Think 1" pieces - 2-3 small or 1 large golden beet will do the trick.)
- 2 tablespoons olive oil
- salt and pepper - to taste
- Preheat the oven to 425F.
- Toss all of your ingredients together right in your baking pan. Bake for 45-60 minutes, stirring every 15 minutes, until the veggies are soft and a little brown. How long they need to cook depends on how fat those baby carrots were.