21 Delicious Vegetable Recipes for Picky Eaters

Diving into the world of vegetables doesn’t have to be a chore, especially for picky eaters! Whether you’re looking to sneak more greens into your meals or find dishes that’ll win over the veggie skeptics at your table, we’ve got you covered. From crispy roasted delights to creamy, comforting soups, these 21 recipes are sure to make vegetables the star of the show. Let’s get cooking!

Cheesy Broccoli Bites

Whip up these Cheesy Broccoli Bites for a snack that’s crispy on the outside, melty on the inside. Perfect for dipping or devouring straight off the tray.

Ingredients

• For the bites:
  • 2 cups finely chopped broccoli florets
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs
  • 2 large eggs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
• For frying:
  • 1/2 cup vegetable oil

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the chopped broccoli, cheddar cheese, breadcrumbs, eggs, Parmesan cheese, garlic powder, and salt until well combined.
3. Shape the mixture into small, bite-sized balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 20 minutes, or until the bites are golden and crispy. Tip: Flip them halfway through for even browning.
5. Heat the vegetable oil in a large skillet over medium heat. Fry the baked bites in batches until they’re extra crispy, about 1-2 minutes per side. Tip: Don’t overcrowd the skillet to ensure each bite gets perfectly crispy.
6. Transfer to a paper towel-lined plate to drain any excess oil.

Unbelievably crunchy with a gooey cheese center, these bites are a hit with ranch or spicy mayo. Try stacking them on a slider bun for a mini sandwich twist.

Sweet Potato Pancakes

Elevate your breakfast game with these fluffy, golden Sweet Potato Pancakes—packed with flavor and a hint of spice that’ll make your mornings unforgettable.

Ingredients

• For the batter:
  • 1 cup mashed sweet potato
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
• For cooking:
  • 1 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together the mashed sweet potato, buttermilk, egg, and melted butter until smooth.
2. In another bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Gently fold the dry ingredients into the wet ingredients until just combined—don’t overmix to keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat (350°F) and brush with vegetable oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter, adding more oil to the skillet as needed.

Perfectly spiced and irresistibly tender, these pancakes are a dream with a drizzle of maple syrup or a dollop of whipped cream. Try stacking them high with a sprinkle of pecans for extra crunch.

Zucchini Pizza Bites

Bite into these Zucchini Pizza Bites for a guilt-free snack that’s bursting with flavor and ready in minutes. Perfect for game night or a quick appetizer, they’re a veggie-packed twist on your favorite pizza.

Ingredients

• For the base:
  • 2 medium zucchinis, sliced into 1/4-inch rounds
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the topping:
  • 1/2 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup pepperoni slices, halved
  • 1 tsp Italian seasoning

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the zucchini rounds on the prepared baking sheet in a single layer.
3. Brush each zucchini round lightly with olive oil and sprinkle with salt.
4. Bake for 5 minutes to slightly soften the zucchini.
5. Remove from the oven and top each round with 1 tsp marinara sauce, a sprinkle of mozzarella, and a few pepperoni pieces.
6. Sprinkle Italian seasoning over the topped zucchini rounds.
7. Return to the oven and bake for another 10 minutes, or until the cheese is bubbly and slightly golden.
8. Let cool for 2 minutes before serving to avoid burns.

Now enjoy these Zucchini Pizza Bites with their crispy edges and melty cheese center. Serve them with a side of ranch or extra marinara for dipping, and watch them disappear before your eyes.

Carrot Cake Oatmeal

Make mornings magical with this carrot cake oatmeal that’s like dessert for breakfast—minus the guilt. Packed with warm spices and sweet carrots, it’s a cozy bowl of comfort that’ll have you hitting snooze just to savor every bite.

Ingredients

• For the oatmeal:
  • 1 cup rolled oats
  • 2 cups water
  • 1 cup milk (any kind)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
• For the mix-ins:
  • 1/2 cup grated carrots
  • 2 tbsp raisins
  • 2 tbsp chopped walnuts
• For the topping:
  • 1 tbsp coconut flakes
  • 1 tbsp cream cheese, softened
  • 1 tsp maple syrup

Instructions

1. In a medium saucepan, combine rolled oats, water, milk, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Tip: Toast the spices in a dry pan for 30 seconds before adding to deepen their flavor.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer for 5 minutes, stirring occasionally.
3. Add grated carrots and raisins to the saucepan. Cook for another 3 minutes until the carrots soften. Tip: Grate the carrots finely for a smoother texture.
4. Remove from heat and let sit for 2 minutes to thicken. Tip: For creamier oatmeal, stir in an extra splash of milk before serving.
5. In a small bowl, mix softened cream cheese with 1 tsp maple syrup until smooth.
6. Divide the oatmeal into bowls. Top with the cream cheese mixture, chopped walnuts, and coconut flakes.

This carrot cake oatmeal is luxuriously creamy with a hint of crunch from the walnuts and coconut. The cream cheese topping adds a tangy contrast that’ll make you forget it’s actually good for you. Serve it in a mug for an on-the-go treat that feels indulgent.

Cauliflower Mac and Cheese

Who says comfort food can’t be healthy? This cauliflower mac and cheese swaps pasta for florets, slashes calories, and **doubles down** on creamy, cheesy goodness.

Ingredients

• For the cauliflower:
  • 1 large head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the cheese sauce:
  • 2 cups shredded sharp cheddar cheese
  • 1 cup milk
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp mustard powder
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil and salt, then spread them on the baking sheet. Roast for 20 minutes until golden.
3. While the cauliflower roasts, melt 2 tbsp butter in a saucepan over medium heat. Whisk in flour to create a roux, cooking for 1 minute until golden.
4. Gradually add milk to the roux, whisking constantly to prevent lumps. Bring to a simmer and cook until thickened, about 3 minutes.
5. Remove the sauce from heat and stir in cheddar cheese, garlic powder, and mustard powder until smooth.
6. Combine the roasted cauliflower with the cheese sauce in a baking dish. Mix well to coat every floret.
7. In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle over the cauliflower mixture.
8. Bake at 400°F for 10 minutes until the topping is crispy and golden.

Just like that, you’ve got a dish that’s crispy on top, tender in the middle, and packed with flavor. Serve it straight from the oven for that irresistible cheese pull, or pair with a crisp salad to balance the richness.

Spinach and Cheese Quesadillas

Just when you thought quesadillas couldn’t get any better, we’re loading them up with spinach and cheese for a gooey, veggie-packed twist. **Grab your skillet**—this is about to get delicious.

Ingredients

• For the filling:
• 2 cups fresh spinach, roughly chopped
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• For assembling:
• 4 large flour tortillas
• 1 tbsp butter, melted

Instructions

1. **Heat** olive oil in a large skillet over medium heat.
2. **Add** spinach, garlic powder, and salt to the skillet. **Cook** for 2-3 minutes until spinach is wilted. Remove from heat.
3. **Combine** Monterey Jack and cheddar cheeses in a bowl.
4. **Lay out** tortillas on a clean surface. **Sprinkle** cheese mixture evenly over half of each tortilla.
5. **Top** cheese with cooked spinach, then fold tortillas over to create half-moons.
6. **Brush** the outside of each quesadilla with melted butter.
7. **Heat** a clean skillet over medium heat. **Cook** quesadillas for 2-3 minutes per side, until golden brown and cheese is melted.
8. **Let** quesadillas rest for 1 minute before cutting into wedges.

**Tip:** For extra crispiness, press down lightly on the quesadillas with a spatula while cooking. **Tip:** Serve with a side of salsa or sour cream for dipping. **Tip:** If you’re short on time, use pre-shredded cheese blends.

**Savor** the crispy exterior giving way to a molten, cheesy center with pops of fresh spinach. **Slice** them into strips for a fun, shareable appetizer or keep them whole for a hearty meal.

Butternut Squash Fries

Bake your way to crispy, golden perfection with these butternut squash fries—a game-changer for snack time.

Ingredients

• For the fries:
  • 1 medium butternut squash, peeled and cut into 1/2-inch sticks
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash sticks with olive oil, salt, pepper, and garlic powder until evenly coated. Tip: For extra crispiness, spread the fries in a single layer without overcrowding.
3. Arrange the fries on the prepared baking sheet, ensuring they don’t touch. Tip: This helps them crisp up evenly.
4. Bake for 20 minutes, then flip the fries and bake for another 15-20 minutes until golden and crispy. Tip: Keep an eye on them after flipping to prevent burning.

Unbelievably crispy on the outside and tender inside, these fries are a sweet, savory dream. Serve them with a spicy aioli or sprinkle with parmesan for an extra kick.

Avocado Chocolate Pudding

Craving something sweet but healthy? This Avocado Chocolate Pudding is your guilt-free ticket to dessert heaven—creamy, rich, and ready in minutes.

Ingredients

• For the pudding:
• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup almond milk
• Pinch of salt

Instructions

1. Scoop the avocado flesh into a blender.
2. Add cocoa powder, maple syrup, vanilla extract, almond milk, and a pinch of salt to the blender.
3. Blend on high for 1-2 minutes until smooth and creamy. Tip: Scrape down the sides as needed to ensure everything is well incorporated.
4. Taste and adjust sweetness if necessary by adding more maple syrup.
5. Transfer the pudding to serving bowls. Tip: For a firmer texture, chill in the refrigerator for at least 30 minutes before serving.
6. Serve chilled. Tip: Top with fresh berries or a sprinkle of cocoa powder for an extra touch of elegance.

Outrageously smooth with a deep chocolate flavor, this pudding surprises with its velvety texture. Try layering it with granola for a crunchy contrast or dolloping it over pancakes for a decadent breakfast twist.

Pea and Mint Pasta

Craving a dish that’s both refreshing and ridiculously easy? This Pea and Mint Pasta is your go-to for a quick, vibrant meal that screams summer.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 4 cups water
  • 1 tbsp salt
• For the sauce:
  • 1 cup frozen peas
  • 1/4 cup fresh mint leaves
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and 8 oz fusilli pasta. Cook for 8-10 minutes until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, blend 1 cup frozen peas, 1/4 cup fresh mint leaves, 1/4 cup grated Parmesan cheese, 2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor until smooth. Tip: For a creamier sauce, add a splash of pasta water.
3. Drain the pasta, reserving 1/4 cup of pasta water. Return the pasta to the pot.
4. Pour the pea and mint sauce over the pasta. Toss to coat, adding reserved pasta water as needed to loosen the sauce. Tip: Heat on low for 1-2 minutes if the sauce is too thick.

Perfectly creamy with a pop of freshness, this pasta pairs amazingly with grilled chicken or a crisp white wine. Play with textures by topping with toasted pine nuts or extra mint leaves for a gourmet touch.

Corn and Cheese Muffins

Ready to whip up a snack that’s as easy as it is addictive? These Corn and Cheese Muffins blend sweet, savory, and cheesy in every bite—perfect for on-the-go munching or a cozy breakfast side.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 egg
• For the mix-ins:
  • 1 cup shredded cheddar cheese
  • 1 cup corn kernels (fresh or canned, drained)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
5. Gently fold in the shredded cheddar cheese and corn kernels.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Perfectly moist with a slight crunch from the cornmeal, these muffins are a dream when served warm with a dab of butter or alongside a bowl of chili for dipping.

Beetroot Brownies

Who knew beetroot could transform your brownie game? These fudgy squares pack a veggie punch without sacrificing that chocolatey bliss.

Ingredients

• For the brownies:
  • 1 cup pureed beetroot
  • 1/2 cup melted coconut oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
• For the topping:
  • 1/4 cup dark chocolate chips
  • 1 tbsp coconut oil

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, whisk together the pureed beetroot, melted coconut oil, and sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Sift in the flour, cocoa powder, and salt, folding gently to avoid overmixing.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake for 25 minutes or until a toothpick comes out with a few moist crumbs.
7. Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack.
8. For the topping, melt the chocolate chips and coconut oil together, then drizzle over the cooled brownies.

Expect a moist, dense texture with a deep chocolate flavor that’s subtly sweetened by the beetroot. Serve these with a scoop of vanilla ice cream for a stunning contrast.

Pumpkin Pancakes

Okay, let’s dive straight into these fluffy, spiced pumpkin pancakes that’ll make your mornings legendary.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 tbsp melted butter

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
2. In another bowl, combine milk, pumpkin puree, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat (350°F) and grease lightly with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Tip: Wait for bubbles to form on the surface before flipping.
6. Cook for 2-3 minutes on each side or until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch.

Fluffy, spiced, and subtly sweet, these pumpkin pancakes are a fall morning dream. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for extra crunch.

Tomato and Basil Bruschetta

Transform your snack game with this crispy, juicy Tomato and Basil Bruschetta—perfect for those impromptu gatherings or a solo treat.

Ingredients

• For the toast:
  • 1 baguette, sliced into 1/2-inch pieces
  • 2 tbsp olive oil
• For the topping:
  • 4 ripe tomatoes, diced
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Arrange the baguette slices on a baking sheet. Brush each slice lightly with olive oil.
3. Bake for 5-7 minutes until the edges are golden. Tip: Keep an eye on them to prevent burning.
4. While the bread toasts, mix tomatoes, basil, garlic, balsamic vinegar, salt, and pepper in a bowl. Tip: Let it sit for 5 minutes to meld the flavors.
5. Once the bread is ready, spoon the tomato mixture generously over each slice. Tip: Serve immediately to maintain the bread’s crunch.

You’ll love the contrast of the crunchy bread against the fresh, tangy topping. Try adding a drizzle of extra olive oil or a sprinkle of parmesan for an extra flavor kick.

Cucumber and Cream Cheese Sandwiches

Just when you thought sandwiches couldn’t get any fresher, here comes the cucumber and cream cheese combo to prove you wrong. Crisp, creamy, and utterly irresistible—these sandwiches are your next obsession.

Ingredients

• For the spread:
  • 8 oz cream cheese, softened
  • 1 tbsp fresh dill, finely chopped
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
• For assembling:
  • 1 large cucumber, thinly sliced
  • 8 slices whole wheat bread
  • 1 tbsp unsalted butter, softened

Instructions

1. In a medium bowl, mix the softened cream cheese, dill, garlic powder, and salt until smooth. Tip: For extra flavor, let the spread sit for 10 minutes before using.
2. Lay out the bread slices on a clean surface. Lightly butter one side of each slice for a golden finish.
3. Spread a generous layer of the cream cheese mixture on the unbuttered side of 4 bread slices.
4. Arrange cucumber slices evenly over the cream cheese. Tip: Pat the cucumbers dry with a paper towel to prevent soggy sandwiches.
5. Top with the remaining bread slices, buttered side out, to complete the sandwiches.
6. Trim the crusts if desired, then cut each sandwich into 4 triangles or rectangles. Tip: Use a serrated knife for clean cuts without squishing the fillings.

These sandwiches boast a delightful contrast between the creamy spread and the crisp cucumbers. Serve them at your next brunch or pack them for a picnic—they’re as versatile as they are delicious.

Eggplant Parmesan Bites

Viral for a reason, these Eggplant Parmesan Bites are your next party hit. Crispy, cheesy, and downright addictive, they’re bite-sized perfection.

Ingredients

• For the eggplant:
  • 1 large eggplant, cut into 1/2-inch cubes
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup vegetable oil, for frying
• For the topping:
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Dredge each eggplant cube in flour, shaking off excess. Dip in beaten eggs, then coat with a mixture of breadcrumbs, Parmesan, salt, and pepper.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry eggplant cubes in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
4. Arrange fried eggplant on the prepared baking sheet. Top each with a teaspoon of marinara sauce and a sprinkle of mozzarella.
5. Bake for 10 minutes, or until cheese is bubbly and slightly golden.
6. Garnish with fresh basil before serving.

These bites are a textural dream—crispy outside, tender inside, with a gooey cheese pull. Try skewering them for a fun, shareable appetizer.

Green Bean Fries

Dig into these crispy, crave-worthy green bean fries that’ll steal the show at any gathering. Perfectly seasoned and baked to golden perfection, they’re a healthier twist on a classic favorite.

Ingredients

• For the fries:
  • 1 lb fresh green beans, trimmed
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 1/2 cup marinara sauce, warmed

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the flour, garlic powder, salt, and pepper.
3. Dip each green bean into the flour mixture, then into the beaten eggs, and finally coat with the panko and Parmesan mixture. Tip: Use one hand for dry ingredients and the other for wet to avoid clumping.
4. Place the coated green beans on the prepared baking sheet in a single layer, ensuring they don’t touch.
5. Bake for 15-20 minutes, flipping halfway through, until golden and crispy. Tip: For extra crispiness, spray the beans lightly with cooking oil before baking.
6. Serve immediately with warm marinara sauce for dipping. Tip: For a spicy kick, add a pinch of red pepper flakes to the marinara sauce.

Light and crunchy on the outside with a tender bite inside, these green bean fries are a game-changer. Try serving them atop a salad for a crunchy twist or alongside your favorite burger for a complete meal.

Mashed Sweet Potatoes with Marshmallows

Zesty and sweet, this dish turns the humble sweet potato into a show-stopping side. **Roast** to caramelized perfection, then **top** with gooey marshmallows for a bite that’s pure comfort.

Ingredients

• For the sweet potatoes:
  • 3 large sweet potatoes, peeled and cubed
  • 2 tbsp unsalted butter, melted
  • 1/4 cup heavy cream
  • 1/2 tsp salt
• For the topping:
  • 1 cup mini marshmallows

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil over high heat.
3. Reduce heat to medium and simmer for 15 minutes, or until the sweet potatoes are fork-tender.
4. Drain the sweet potatoes and return them to the pot. Add the melted butter, heavy cream, and salt.
5. Mash the sweet potatoes with a potato masher until smooth. For extra creaminess, use a hand mixer on low speed.
6. Transfer the mashed sweet potatoes to a baking dish. Spread evenly with a spatula.
7. Sprinkle the mini marshmallows evenly over the top of the mashed sweet potatoes.
8. Bake in the preheated oven for 10 minutes, or until the marshmallows are golden and puffy.
9. Let the dish cool for 5 minutes before serving to allow the marshmallows to set slightly.

Whipped to silky smoothness, the sweet potatoes contrast beautifully with the crispy, melted marshmallows. Serve this as a decadent side at your next holiday meal or as a sweet treat any day of the week.

Bell Pepper Nachos

Outshine your snack game with these Bell Pepper Nachos—crispy, cheesy, and packed with flavor. Swap chips for bell peppers and load them up for a guilt-free twist.

Ingredients

• For the base:
  • 2 large bell peppers, sliced into 1/4-inch thick rounds
  • 1 tbsp olive oil
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup diced tomatoes
  • 1/4 cup sliced jalapeños
  • 2 tbsp chopped cilantro
• For the garnish:
  • 1/4 cup sour cream
  • 1 tbsp lime juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the bell pepper rounds in a single layer on the baking sheet. Drizzle with olive oil and bake for 10 minutes until slightly softened.
3. Remove the baking sheet from the oven. Top each pepper round with shredded cheddar cheese, black beans, diced tomatoes, and jalapeños.
4. Return to the oven and bake for another 5 minutes, or until the cheese is fully melted and bubbly.
5. While the nachos are baking, mix the sour cream with lime juice in a small bowl for a tangy garnish.
6. Once out of the oven, sprinkle the nachos with chopped cilantro and drizzle with the sour cream mixture.

Enjoy these Bell Pepper Nachos for their crunchy texture and bold flavors. Serve them straight from the oven for the ultimate cheesy pull, or add a side of guacamole for extra creaminess.

Vegetable Lasagna Rolls

Bold flavors and easy assembly make these Vegetable Lasagna Rolls a weeknight hero. Roll up your sleeves and let’s get rolling!

Ingredients

• For the filling:
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup chopped spinach
  • 1/2 cup diced zucchini
  • 1/2 cup diced mushrooms
  • 1 egg
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 2 cups marinara sauce
• For assembling:
  • 12 lasagna noodles, cooked al dente
  • 1/2 cup shredded mozzarella cheese (for topping)
  • 2 tbsp chopped fresh basil (for garnish)

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix ricotta, mozzarella, Parmesan, spinach, zucchini, mushrooms, egg, garlic powder, salt, and pepper until well combined. Tip: Squeeze excess water from spinach to prevent soggy rolls.
3. Spread 1/4 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
4. Lay out cooked lasagna noodles on a clean surface. Spread 3 tbsp of the filling evenly over each noodle.
5. Roll up each noodle tightly and place seam side down in the baking dish. Tip: Don’t overfill to avoid bursting.
6. Pour remaining marinara sauce over the rolls and sprinkle with 1/2 cup mozzarella.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly. Tip: Let rest for 5 minutes before serving for easier handling.
8. Garnish with fresh basil before serving.

Warm, cheesy, and packed with veggies, these rolls are a twist on classic lasagna. Serve with a crisp salad for a complete meal that’s as fun to eat as it is to make.

Roasted Carrot Hummus

Forget everything you know about hummus—this roasted carrot version is a game-changer. Fire up your blender and let’s dive in.

Ingredients

• For the roasted carrots:
  • 4 medium carrots, peeled and chopped into 1-inch pieces
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 2-4 tbsp water (as needed for consistency)

Instructions

1. Preheat your oven to 400°F. Toss the chopped carrots with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Tip: Spread them in a single layer for even roasting.
2. Roast for 25 minutes, or until the carrots are tender and slightly caramelized. Let them cool for 5 minutes.
3. In a blender, combine the roasted carrots, chickpeas, tahini, lemon juice, garlic, cumin, and 1/4 tsp salt. Blend until smooth. Tip: Scrape down the sides as needed to ensure everything is well incorporated.
4. With the blender running, slowly add 2 tbsp olive oil and 2-4 tbsp water until you reach your desired consistency. Tip: Start with 2 tbsp water and add more if needed.
5. Transfer the hummus to a bowl and drizzle with a little extra olive oil before serving.

Expect a creamy, slightly sweet hummus with a vibrant orange hue. Serve it with pita chips or as a bold spread on sandwiches for a flavor boost.

Spaghetti Squash with Tomato Sauce

Spaghetti squash is your ticket to a guilt-free pasta night—swap noodles for this veggie marvel and dive into a bowl of comfort.

Ingredients

• For the squash:
  • 1 medium spaghetti squash
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the sauce:
  • 2 cups canned crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • Salt to taste

Instructions

1. Preheat your oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds.
2. Drizzle the cut sides with 2 tbsp olive oil and sprinkle with 1/2 tsp salt. Place cut-side down on a baking sheet.
3. Roast for 40 minutes or until the flesh is tender and easily shreds into strands with a fork.
4. While the squash roasts, heat 1 tbsp olive oil in a saucepan over medium heat. Add 2 cloves minced garlic and sauté until fragrant, about 30 seconds.
5. Stir in 2 cups crushed tomatoes, 1/2 tsp oregano, and 1/4 tsp red pepper flakes. Simmer for 15 minutes, stirring occasionally.
6. Once the squash is done, use a fork to scrape the flesh into strands. Top with the tomato sauce and serve immediately.

Perfectly al dente strands mimic pasta, while the sauce brings a spicy, garlicky punch. Try topping with fresh basil or a sprinkle of Parmesan for an extra flavor boost.

Conclusion

Outstanding options await in our roundup of 21 Delicious Vegetable Recipes for Picky Eaters! Whether you’re seeking sneaky nutrition or bold flavors, this list has something for everyone. We’d love to hear which recipes become your family’s favorites—drop us a comment below. Don’t forget to share the love (and the veggies) by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!