Thanksgiving Vegetable Recipes Kids Will Eat

It’s no easy task to get kids to eat vegetables, especially on a big holiday like Thanksgiving where tasty appetizers and delicious desserts are more than plentiful. This Thanksgiving cook up some vegetable recipes that your kids with look forward to eating. What makes these veggies taste so good is the combination with something sweet (marshmellows), something savory (cheese), or a dash of spice that adds a yum factor without losing the healthiness. Try out these vegetable recipes on your Thanksgiving table this year: 
Sweet Potato Casserole
  • 2 ½ to 3 lbs. sweet potatoes  
  • ⅓ cup dark brown sugar (packed)
  • 6 tbsp. unsalted butter, melted
  • ¼ cup cream
  • 1 tsp. vanilla 
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 2 eggs, lightly beaten  
  • 1 1″ piece ginger, grated
  • Salt & pepper
  • ½ cup flour 
  • ½ cup dark brown sugar (packed)
  • 5 tbsp. unsalted butter (chilled) 
  • ¼ cup mini marshmallows
Heat the oven to 425 degrees. Line a baking sheet with parchment paper and place the sweet potatoes on top. Bake for about 1 ½ hours. Let cool and then take off the skins. Reduce the heat to 350 degrees. Use an immersion blender (or regular blender) to blend potatoes lightly. Then place into a bowl with sugar, butter, cream, vanilla, cinnamon, nutmeg, salt, eggs, ginger, and pepper. Pour mixture into a 1½-qt. baking dish. Put flour, dark brown sugar, and butter into bowl. Rub together until you have big crumbles. Sprinkle the crumbles over the potatoes and place marshmellows on top. Bake marshmallow tops are slightly browned, about 30 minutes. Let cool for 15 minutes before serving.
Thanksgiving recipes
Crispy Brussel Sprouts
  • 24 brussel sprouts 
  • 3 tbsp. olive oil
  • Sea salt
  • 2 tsp. nutmeg
  • ½ cup parmesan cheese 
  • ½ cup crushed nut of choice (pistachio, macadamia, hazelnut)
Clean the brussel sprouts and cut them in half. Place them in a large bowl and toss with some olive oil, salt, and pepper. In a saute pan, heat 1 tablespoon of olive oil over medium head. Add the sprouts - cut side down - to the bottom of the pan. Place the cover on the saute pan and cook for about 5 minutes. Don’t let them burn, but you want them to crisp up a bit. Once you can stick a fork in the sprouts, sprinkle them with nutmeg, cheese, and your nut of choice. Serve and enjoy. 
Zucchini Fritters
  • 2 medium zucchini
  • 2 eggs
  • 1 yellow onion
  • ½ cup parmesan cheese
  • ¼ cup flour
  • 1 tsp. basil
  • Salt & Pepper 
Heat the oven to 400 degrese. Grate the zucchini with a cheese grater or processor. Add salt to the grated zucchini, wrap in a cheesecloth or paper towels, and squeeze to remove excess water. Place zucchini in a bowl and grate the onion in as well. Add eggs, cheese, flour, and spices, and mix it all together. Place tablespoon-sized drops onto a greased baking sheet and bake for 18-20 minutes. You want the tops to be slightly brown. Serve with ketchup or an aioli of choice!
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