Are you tired of throwing away uneaten veggies from your toddler’s plate? Do you struggle to get them to try new foods, let alone eat a balanced diet? You’re not alone! As parents, it can be challenging to introduce vegetables into our little ones’ diets, especially when they seem so picky. But fear not, fellow parents! We’ve got the solution for you: 18 wholesome toddler vegetable recipes that are sure to please even the most discerning eaters.
From cheesy broccoli bites to spinach and cheese quesadillas, we’ve rounded up a list of fun and easy recipes that are perfect for fussy toddlers. And the best part? These recipes are packed with nutrients and hidden veggies that will give your child a head start on a healthy and balanced diet. So go ahead, get cooking, and watch your toddler’s plate become a veggie-lover’s paradise! In this article, we’ll dive into the top 18 recipes that are sure to please even the pickiest of eaters.
Cheesy Broccoli Bites
Transform ordinary broccoli into a deliciously indulgent snack with this easy recipe! Crunchy on the outside, cheesy and green on the inside – what’s not to love?
Ingredients:
– 1 head of broccoli, cut into florets
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, toss broccoli florets with olive oil, salt, and pepper until well coated.
3. In a separate bowl, mix together shredded cheese and breadcrumbs.
4. Dip each broccoli floret into the cheesy mixture, coating evenly.
5. Place coated broccoli bites on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Sweet Potato Pancakes
Sweet Potato Pancakes Recipe
Transform your breakfast or brunch with these fluffy and flavorful sweet potato pancakes.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– Honey or maple syrup (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Add mashed sweet potatoes, milk, egg, and melted butter to the dry ingredients. Stir until just combined.
4. Drop batter by 1/4 cupfuls onto the preheated skillet or griddle.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 8-10 minutes (depending on size of pancakes)
Serve warm with a drizzle of honey or maple syrup, if desired. Enjoy!
Carrot and Zucchini Muffins
Brighten up your morning with these moist and flavorful muffins, packed with the goodness of carrots and zucchinis.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup grated carrots
– 1 medium zucchini, grated
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, grated carrots, and grated zucchini. Stir until well combined.
4. Add eggs one at a time, followed by vanilla extract, mixing until smooth.
5. Gradually add dry ingredients to the wet ingredients, stirring until just combined (do not overmix).
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Spinach and Cheese Quesadillas
A delicious and easy-to-make snack or meal that combines the flavors of spinach, cheese, and crispy tortillas.
Ingredients:
– 4 large flour tortillas
– 1 package frozen chopped spinach, thawed and drained
– 1 cup shredded cheddar cheese
– 1/2 cup grated Monterey Jack cheese
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together the spinach, cheddar cheese, and Monterey Jack cheese.
3. Place a tortilla in the skillet and sprinkle one-quarter of the spinach-cheese mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip the quesadilla and cook for an additional 2 minutes or until the other side is also crispy and the cheese is melted.
7. Repeat with remaining ingredients.
Cooking Time: 8-10 minutes
Cauliflower Tots
A healthier twist on traditional tots, these cauliflower bites are a delicious and crispy snack or side dish.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine cauliflower florets, flour, Parmesan cheese, panko breadcrumbs, and egg. Mix well.
3. Using your hands or a spoon, shape the mixture into small tots.
4. Place the tots on a baking sheet lined with parchment paper, leaving some space between each tot.
5. Drizzle olive oil over the tots and sprinkle with salt and pepper to taste.
6. Bake for 20-25 minutes, or until golden brown and crispy.
Cooking Time: 20-25 minutes
Hidden Veggie Pasta Sauce
A flavorful and nutritious pasta sauce that’s packed with hidden veggies! This recipe is a game-changer for veggie-haters and lovers alike.
Ingredients:
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 2 cups mixed frozen vegetables (such as peas, carrots, corn)
– 1 cup canned crushed tomatoes
– 1/4 cup olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the mixed frozen vegetables and cook until thawed and heated through.
5. Add the canned crushed tomatoes, oregano, salt, and pepper. Stir to combine.
6. Bring the sauce to a simmer and let cook for 10-15 minutes, stirring occasionally, until thickened to your liking.
Cooking Time: 20-25 minutes
Veggie-Packed Mac and Cheese
This creamy, comforting dish packs a punch with an abundance of colorful vegetables, making it a nutritious twist on the classic macaroni and cheese.
Ingredients:
– 8 oz macaroni
– 2 cups mixed frozen veggies (such as broccoli, carrots, and bell peppers)
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup unsalted butter
– 1/2 cup all-purpose flour
– 1 cup whole milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions, then set aside.
3. In a large skillet, sauté frozen veggies in butter until tender. Add flour and whisk to combine; cook for 1 minute.
4. Gradually stir in milk, whisking continuously until smooth. Bring mixture to a simmer, then remove from heat.
5. Combine cooked macaroni, veggie mixture, and cheese; stir until well combined.
6. Transfer the mac and cheese to a baking dish and top with additional grated cheese.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-35 minutes
Zucchini Fritters
A refreshing twist on traditional fritters, these zucchini fritters are perfect for a light and crispy snack or side dish.
Ingredients:
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornmeal
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– 1 tablespoon olive oil
– 1/4 cup chopped fresh parsley
Instructions:
1. In a bowl, combine grated zucchini, flour, cornmeal, salt, and pepper.
2. Add the beaten egg and mix until well combined.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Using a 1/4 cup measuring cup, scoop the zucchini mixture into the skillet.
5. Flatten slightly with a spatula and cook for 3-4 minutes on each side, or until golden brown.
6. Remove from heat and sprinkle with chopped parsley.
Cooking Time: 10-12 minutes
Roasted Veggie Sticks with Dip
A delicious and healthy snack that’s perfect for any occasion. Roasting brings out the natural sweetness of the vegetables, while the creamy dip adds a rich and tangy flavor.
Ingredients:
– 2-3 carrots, peeled and cut into sticks
– 2-3 zucchinis, sliced into sticks
– 1 red bell pepper, seeded and cut into strips
– 1/4 cup olive oil
– Salt and pepper to taste
– Creamy Herb Dip (see below)
Creamy Herb Dip:
– 8 oz sour cream
– 2 tablespoons chopped fresh parsley
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Place the vegetables on the prepared baking sheet in a single layer.
4. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
5. Roast for 20-25 minutes or until tender and lightly caramelized.
6. Meanwhile, prepare the Creamy Herb Dip by combining all ingredients in a bowl and mixing well.
7. Serve roasted vegetables with the dip for a delicious and healthy snack.
Cooking Time: 20-25 minutes
Pea and Corn Fritters
Get ready to delight your taste buds with this tasty and easy-to-make snack! These pea and corn fritters are perfect for a quick lunch or as a crunchy addition to your favorite salads.
Ingredients:
– 1 cup frozen peas
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 egg, lightly beaten
– 1 tablespoon butter, melted
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, salt, and baking powder.
2. Add peas, corn kernels, and beaten egg to the dry ingredients. Mix until well combined.
3. Fold in the melted butter.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Using a spoon, drop small amounts of the pea and corn mixture into the hot oil, flattening slightly with a spatula.
6. Fry for 3-4 minutes or until golden brown, flipping halfway through.
7. Remove from oil and drain on paper towels.
Cooking Time: 15-20 minutes
Butternut Squash Mash
Get ready to cozy up with this comforting fall side dish! This recipe transforms roasted butternut squash into a silky-smooth mash, perfect for accompanying your favorite meals.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream or half-and-half
– 1 tablespoon brown sugar
– Salt and pepper to taste
– Optional: nutmeg, cinnamon, or other spices of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with butter.
4. Roast for 45-50 minutes, or until the squash is tender and caramelized.
5. Let the squash cool slightly, then scoop the flesh into a blender or food processor.
6. Add heavy cream, brown sugar, salt, and pepper to taste. Blend until smooth and creamy.
7. Taste and adjust seasoning as needed.
8. Serve warm or at room temperature.
Cooking Time: 45-50 minutes (roasting) + 5-10 minutes (blending)
Tomato and Veggie Rice Balls
These flavorful rice balls are perfect as a snack or light meal. Made with sautéed tomatoes, mixed veggies, and fluffy rice, they’re easy to make and deliciously nutritious.
Ingredients:
– 2 cups cooked white rice
– 1 cup mixed veggies (e.g., carrots, peas, corn)
– 1 medium tomato, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the mixed veggies, diced tomato, and minced garlic. Cook until the vegetables are tender, about 5 minutes.
3. In a large bowl, combine the cooked rice and vegetable mixture. Mix well to combine.
4. Using your hands, shape the rice mixture into small balls, about 1 inch (2.5 cm) in diameter. You should end up with around 8-10 rice balls.
5. Serve the rice balls warm or at room temperature. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 15-20 minutes
Spinach and Sweet Potato Nuggets
Spinach and Sweet Potato Nuggets Recipe
Carrot and Apple Puree
This recipe combines the natural sweetness of apples with the earthy flavor of carrots, creating a delicious and healthy puree perfect for snacking or as a side dish. With just a few simple ingredients and minimal cooking time, you can enjoy this tasty treat in no time.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 large apple, peeled and chopped
– 2 tablespoons honey
– 1/4 cup water
– Salt to taste
Instructions:
1. In a medium saucepan, combine the chopped carrots and apple.
2. Add the honey, water, and salt. Bring the mixture to a boil over high heat.
3. Reduce the heat to medium-low and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
5. Serve warm or let cool before refrigerating or freezing.
Cooking Time: 20-25 minutes
Green Pea Pancakes
Start your day with a nutritious twist on traditional pancakes by incorporating fresh green peas into the batter. These vibrant and flavorful pancakes are perfect for a weekend brunch or a quick breakfast on-the-go.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 1/4 cup fresh green peas, chopped
– 2 tablespoons unsalted butter, melted
– Honey or maple syrup for serving (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, combine milk, egg, and chopped green peas.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Add melted butter and stir until smooth.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop 1/4 cup of batter onto the skillet and cook for 2-3 minutes, until bubbles appear on the surface.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (depending on the number of pancakes)
Veggie-Loaded Mini Pizzas
Mini pizzas packed with colorful vegetables and a hint of Italian seasonings make for the perfect snack or meal. These bite-sized treats are easy to customize with your favorite toppings!
Ingredients:
– 1 package mini pizza crusts (12-15 count)
– 1 cup shredded mozzarella cheese
– 1/2 cup marinara sauce
– Assorted vegetables, such as:
+ Bell peppers, sliced
+ Onions, thinly sliced
+ Mushrooms, sliced
+ Spinach leaves
+ Cherry tomatoes, halved
– Optional toppings: chopped fresh herbs (e.g., basil, oregano), crumbled feta cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the mini pizza crusts and place on a baking sheet lined with parchment paper.
3. Spread 1-2 tablespoons of marinara sauce on each crust.
4. Sprinkle shredded mozzarella cheese over the sauce.
5. Add your desired vegetables, leaving a small border around the edges.
6. Bake for 12-15 minutes or until crust is golden and cheese is melted.
Cooking Time: 12-15 minutes
Beetroot and Potato Patties
These vibrant patties are a delicious twist on traditional potato cakes, infused with the natural sweetness of beetroot. Perfect as a side dish or used as a burger patty.
Ingredients:
– 2 large potatoes, peeled and grated
– 1 medium beetroot, cooked and grated
– 1 onion, finely chopped
– 1 egg
– 1/4 cup all-purpose flour
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a bowl, combine the grated potatoes, beetroot, onion, and egg. Mix well.
2. Add the flour and season with salt and pepper. Mix until just combined.
3. Divide the mixture into 4-6 portions, depending on desired patty size.
4. Shape each portion into a patty.
5. Heat about 1/2 inch (1 cm) of vegetable oil in a non-stick skillet over medium heat.
6. Fry the patties for about 4-5 minutes on each side, until golden brown and crispy.
7. Remove from heat and drain on paper towels.
Cooking Time: Approximately 10-12 minutes total cooking time, including frying.
Hidden Veggie Smoothie
A nutrient-packed smoothie that sneaks in extra veggies for a boost of vitamins and minerals, all while tasting delicious!
Ingredients:
– 1 cup frozen spinach
– 1/2 cup frozen mango
– 1/2 banana, sliced
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– 1/2 cup unsweetened almond milk
– Ice cubes (as needed)
Instructions:
1. Add the frozen spinach, mango, banana, Greek yogurt, and honey to a blender.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Add the unsweetened almond milk and blend until well combined.
4. Taste and adjust sweetness or consistency as desired.
5. Pour into glasses and serve immediately.
Cooking Time: 2-3 minutes (depending on blender speed)
Enjoy your nutritious and delicious Hidden Veggie Smoothie!
Summary
Get your little ones to love veggies with these 18 wholesome toddler-friendly recipes! From cheesy broccoli bites and sweet potato pancakes to spinach and cheese quesadillas and veggie-packed mac and cheese, there’s something for every picky eater. These fun and easy-to-make dishes are perfect for introducing new flavors and textures to your child’s diet. With hidden veggies and creative presentations, you’ll be amazed at how quickly they’ll devour these nutritious meals. Try one today and watch your toddler’s taste buds do a happy dance!
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