Garlic Oil Sauteed Pasta with BroccoliIf your kids turn up their noses at the mere sight of their vegetables night after night, do not fear. A bounty of peak-season spring produce is here to change all that. Now that green beans, broccoli and more veggies are at their finest, there’s never been a better time for your kids to learn to love them — and we’ve got just the dishes to make it happen.


Big, bad broccoli gets a bad rep among the little ones, but Melissa d’Arabian’s Garlic Oil Sauteed Pasta with Broccoli will change their minds. Tossing it together with crowd-pleasing pasta is a good way to get some good bites of broccoli in. Plus, you can make this easy, hearty recipe as the main course if you amp up the portions.

Green Beans with SauceGreen Beans

Sad, steamed green beans may not be something your kids welcome with open arms, but Food Network Magazine’s punched-up Green Beans with Walnut-Parsley Sauce sure will. The zippy sauce of blended walnuts, parsley, garlic and lemon zest tastes a lot like pesto, and it imparts big flavor to each slender green veggie.

Asparagus BundlesAsparagus

If words like “You better eat your asparagus” are countered with “No way,” perhaps your issue is presentation. Next time, follow Trisha Yearwood’s lead and wrap fresh spears with smoky bacon, before dousing them with a sweet soy sauce mixture, for family-friendly Asparagus Bundles.

Peas and ProsciuttoPeas

Nothing says spring like fresh peas, and your kids are really missing out if they don’t give them a shot now. Giada De Laurentiis’ side dish of Peas and Prosciutto is a family favorite, with prosciutto adding a salty element that kids will love.

Artichoke GratinataArtichokes

If your kids (or you) haven’t tackled the in-season artichoke yet, get on it. Giada bakes artichokes, breadcrumbs and Parmesan together for her fuss-free Artichoke Gratinata side.

Roasted Carrots and PeasCarrots

You might tuck away baby carrots in your kids’ lunchboxes or offer them up at snack time, but that’s not all that crunchy carrots are good for. Food Network Magazine’s Roasted Carrots and Peas makes the unassuming veggies (plus peas!) special by spicing them up with ground ginger, coriander and lime juice.

Check out more kid-friendly recipes from our friends in #SensationalSides:

Creative Culinary: Cheesy Hashbrown Waffles
Devour: Alternative Fries That Will Make Everyone Want to Eat Their Vegetables
The Lemon Bowl: Grilled Corn with Barbecue Sauce
Healthy Eats: 6 In-Season Sides That Kids Will Love

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