10 Fun and Tasty Ways to Get Kids to Eat More Veggies

April 2025

Article by Renata Haidle

Getting kids to eat their veggies can feel like a never-ending battle, one where broccoli is the sworn enemy and peas mysteriously vanish under the table. But what if mealtime didn’t have to be a standoff? With a bit of creativity, you can turn vegetables into fun, tasty, and even crave-worthy bites that kids will happily eat (without bribery or negotiations). Here are a few clever ways to make it happen.

Make it fun. Cut veggies into fun shapes, arrange them into smiley faces, or serve with colorful dips like a rosy beet hummus or a zesty lemon yogurt dressing.
Hide veggies in favorites. Blend spinach into smoothies, mix grated zucchini into muffins, or add finely chopped veggies to pasta sauces, soups, or meatballs.
Involve kids in cooking and baking. Let kids pick out a variety of vegetables at the store and ask them to help prepare meals. They are more likely to try what they’ve made when they are part of the process.
Serve with familiar flavors. Roasting veggies with olive oil and seasoning can make them more appealing than the raw version. Add a sprinkle of cheese or a dash of soy sauce for extra flavor.
Lead by example. Kids are more inclined to eat vegetables if adults enjoy them regularly.
Try a no-pressure approach. Instead of forcing them to eat vegetables, keep offering them in a relaxed way. Sometimes, repeated exposure is all it takes for kids to warm up to a new food.
Turn veggies into treats. Freeze smoothies or veggie puree mixed with diced fruit into fun-shaped popsicles. This gives them a fun, cold treat while sneaking in the veggies.
Go for the dip. Blend veggies like roasted beets, sweet potatoes, or carrots into a creamy dip. Add creative seasonings like cinnamon, curry powder, or za’atar. When veggies are dunked into something tasty, kids are more likely to try them.
Turn veggies into snacks. Cut veggies into bite-sized pieces and serve them as pre-meal snacks. Kids may be more willing to munch on veggies throughout the day than at mealtime.
Host a veggie-tasting party. Create a mini “tasting party” with raw, roasted, or grilled vegetables. Let kids explore different textures and flavors and encourage them to try something new.

Now that you have some clever strategies, it’s time to implement them. We gathered ten easy, kid-approved recipes that will transform everyday vegetables into delicious dishes that even the pickiest eaters will enjoy, no sneaky tactics required.

ONE | Cheesy Broccoli Tots

Steam and chop 1 ½ Cups of broccoli into bite- size pieces, then mix with ½ Cup shredded cheddar, ½ Cup panko, and 1 beaten egg. Season with ½ teaspoon garlic powder and a pinch of salt and pepper. Shape into small tots and bake at 400°F for 20–25 minutes, flipping halfway. Serve warm with ketchup or a yogurt dip.

TWO | Veggie Pasta Sauce

Dice and sauté 1 small onion, 1 carrot, 1 bell pepper, 1 small zucchini, and 1 clove garlic in olive oil until soft. Add 1 can of crushed tomatoes, season with oregano, salt, and pepper, then simmer for 10 minutes. Blend until smooth and toss with pasta for a nutrient-packed meal.

THREE | Spinach Banana Pancakes

Blend a ripe banana with ½ Cup fresh spinach, 1 egg, and ½ Cup milk. Stir in ¾ Cup whole wheat flour, 1 teaspoon baking powder, and ½ teaspoon cinnamon. Cook small pancakes on a hot griddle until golden brown on both sides. Serve with fresh blueberries and a dollop of homemade whipped cream.

Four | Zucchini Pizza Bites

Slice zucchini into 1/2-inch-thick rounds and top with marinara, shredded mozzarella, and mini pepperoni. Bake at 375°F until the cheese is bubbly. Serve warm as a fun, bite-sized alternative to pizza.

Five | Sweet Potato Mac and Cheese

Blend 1 roasted sweet potato with 1 Cup milk and ½ Cup shredded cheddar to create a creamy sauce. Stir into cooked macaroni, adding a pinch of salt and a sprinkle of Parmesan for extra flavor.

Six | Veggie Nuggets

Pulse 2 Cups of steamed veggies such as cauliflower, carrots, and peas in a food processor with ½ Cup breadcrumbs, ½ Cup shredded cheese, and an egg. Shape into nuggets, coat with more breadcrumbs, and bake or air-fry until crispy. Serve with a favorite dip.

Seven | Veggie Nuggets

Eight | Carrot and Zucchini Muffins

Mix a handful of shredded carrots and zucchini into a lightly sweetened muffin batter. Bake at 350°F until golden brown. Add a sprinkle of cinnamon and drizzle with honey for a nutritious, kid-approved dessert.

Nine | Crispy Parmesan Green Beans

Toss fresh green beans with olive oil, grated Parmesan, and a pinch of garlic powder. Season with salt and pepper. Bake at 400°F until crispy and golden. Serve as a fun, crunchy side dish to fish or steak.

Ten | Avocado Chocolate Mousse

Blend 2 ripe avocados with 1 Cup spinach, ½ Cup cocoa powder, 2-3 Tablespoons of honey, and ½ Cup creamy coconut milk. Refrigerate for 2 hours before serving.

Originally printed in the April 2025 issue of Simply Local Magazine

Check this article out in the digital issue of Simply Local here!

Renata Haidle

Renata Haidle is a Romanian-American photographer, writer, and book author. An avid traveler, she credits Paris for sparking her photography career after her first visit there in 2014. Her first photo book, French Riviera, was published in July 2019.

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