These Roasted Vegetables for Toddlers are so simple to make. This is also a great way to mix up preparing vegetables for kids as the heat causes a delicious caramelization of the vegetables to really bring out more flavour.

Roasted vegetables including carrots, broccoli and radishes in white bowl on marble background

If you have a child who is a bit selective with their vegetables, this is a great way of mixing up veggies. If you are looking for other tips to help with picky eating, check out the blog here.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
FAQ
Recipe
Related

Ingredients

carrots
broccoli
radishes
olive oil
Salt and pepper or seasoning (optional)

See recipe card for quantities.

Instructions

Step 1 for roasted vegetables. Chopped carrots, broccoli and radishes.

Peel the carrots and chop up the vegetables.

Step 2 for roasted vegetables. Roasted vegetables added to baking sheet drizzled with olive oil.

Add chopped up vegetables to tin foil lined baking sheet. Drizzle olive oil on top. Add a little salt and pepper or seasoning.

Vegetables after being roasted on a pan lined with tinfoil.

Bake in oven at 400 F for ~20-25 minutes.

Hint: You can add the vegetables to a bowl before putting them on a pan and toss in there for a more even distribution of olive oil and seasoning.

Substitutions

Vegetables – use whatever vegetables you have! Cauliflower, zucchini, peppers are other great vegetables to swap in.

Variations

Seasoning – feel free to mix up the seasoning. Add some garlic powder, or a little bit or oregano or rosemary.

Equipment

Baking sheet

Storage

Store the roasted vegetables in an airtight container in the fridge for 1-2 days. If you are going to freeze the vegetables, I’d recommend removing the radishes as these do not freeze well (and become soggy). Otherwise, the carrots and broccoli can be frozen in an airtight container for 3-4 months.

Top tip

Feel free to use whatever vegetables you have on hand! Just make sure they have similar baking times. For example, cauliflower, broccoli and carrots take about 20-30 minutes to roast, whereas sweet potatoes and other root vegetables can take up to 45-60 minutes to roast.

FAQ

Can you freeze roasted vegetables?

Yes! The broccoli and carrots freeze well. Let the vegetables cool, then lay flat on a plate or pan to flash freeze (usually takes about 2-3 hours). Then you can move the vegetables to an air tight container and store up to 3 months. If freezing in a ziplock bag, be sure to remove as much air as possible to prevent freezer burn. When ready to use, simply thaw them in the refrigerator overnight or reheat them directly from frozen in the oven or microwave.

Are roasted vegetables a healthy option?

Yes! Absolutely, roasted vegetables are a great option. Yes, roasting can impact some vitamins and minerals, but it also makes others more bioavailable.

Recipe

Roasted vegetables including carrots, broccoli and radishes in white bowl on marble backdrop.

Roasted Vegetables for Toddlers

Introducing a nutritious and flavorful recipe perfect for little ones: Roasted Vegetables for Toddlers! This simple dish offers a delicious way to introduce a variety of vegetables for your child.

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Course: Side Dish

Keyword: vegetables

Prep Time: 10

Cook Time: 20

Author: Ali Ellis, MSc., RD

Ingredients

Instructions

Turn the oven on to 400 degrees F.
Peel and cut up the carrots into thin slices. Cut up the radishes and chop the broccoli into small florets.
Line a baking sheet with tinfoil. Drizzle olive oil on top and add a little salt and pepper and any other seasoning. Mix together.
Bake in the oven for 20-25 minutes.