24 Vegetable Side Dish Ideas Kids Will Actually Like

Roasting brings out the inherent sweetness in carrots—but add a little maple syrup and butter and you have a caramelized vegetable your kids (and you!) will actually want to eat seconds of.

Make salad something your kids will actually want to eat with this kid-friendly crudité plate. Put it out before dinner and watch them eat all their veggies without a fuss!

The lightened-up luscious sauce elevates this easy casserole recipe over standard broccoli-and-cheese side dishes.

In this easy vegetable side dish recipe, sweet potatoes are tossed with maple syrup, butter and lemon juice and then roasted until tender and golden brown. The delicious glaze that forms on these maple-roasted sweet potatoes transforms this ultra-simple dish into something sublime.

Almond flour (aka almond meal) makes the coating on these broccoli "fries" extra-crunchy and flavorful. Find it in the gluten-free section of large supermarkets and natural-foods stores.

For this mashed butternut squash recipe, we start by roasting the squash, which really intensifies its flavor and sweetness. That means you don't need to add much—just a few pinches of spices and a little butter and salt—to make the perfect healthy side dish for any fall meal. If you want to dress it up more, add some honey and warm spices, like cinnamon, for a sweet profile; for a savory profile, add a teaspoon or two of rosemary, sage or thyme (or a combination) and sprinkle with Parmesan. Or go sweet and savory, with bacon fat (or bacon crumbles), maple syrup and additional cayenne. Using a food processor gives this mash a very smooth texture, but you could certainly mash it with a fork or potato masher for a more rustic texture.

While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea's national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic.

Making oven fries out of sweet potatoes brings out their inherent sweetness.

Not one, not two, but three cheeses combine to make these low-carb cheesy zucchini tots live up to their name. Bake them in the oven or fry them in your air fryer for a crisp exterior and a gooey, melted center. Don't use pre-shredded cheese here; shred it fresh for the best and creamiest results. Serve with ketchup, marinara, ranch or your favorite dipping sauce.

In this simple and delicious recipe, the almost- caramelized zucchini are topped with a Parmesan crust. Serve the zucchini like a wedge of pizza, straight from the pan, with the cheesy side up. We named this recipe Mary's Zucchini after the mom of one of our former Test Kitchen managers. It's perfect for just-picked zucchini.

A touch of maple or honey balances the flavor of umami-laden miso while thickening the sauce to coat this stir-fried broccoli.

Want to know how to boil corn on the cob? This boiled corn on the cob recipe starts with 4 ears of fresh summer corn.

We like acorn squash because its skin is tender enough to eat (which saves you the hassle of peeling), but any winter squash will work for this nutty, maple-drizzled side.

Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don't overcrowd the pans.

This healthy recipe is a savory riff on the traditional brown-sugar-and-pecan-topped sweet potato casserole so often found on Thanksgiving tables. Crispy baby kale leaves make a stunning garnish, but any green or herb that suits you will look great, fried or not.

Nonfat milk and a bit of sharp Cheddar combine to make a rich sauce without all the butter usually found in gratins.

Creamy avocados are a delicious foil to crunchy breading in this healthy oven-fried avocado fries recipe. Dip into spicy Sriracha dipping sauce for a flavor explosion. Save your ripe avocados for guacamole or toast—only firm ones will do when making these fries.

Add zing to convenient frozen edamame with easy homemade seasoning. You'll have leftover ginger salt—try a sprinkle on steamed or roasted veggies.

Try a sweet glaze on beets or other root vegetables to help balance their earthy flavor. This easy recipe will work with steamed carrots, turnips or rutabaga too.

Toasted sesame seeds add taste and eye appeal to a cheery plate of crunchy carrots.

For this fun and festive appetizer or side dish, a combination of pesto and mozzarella cheese is tucked into a whole head of cauliflower. After roasting, the florets are easy to pull off, revealing the ooey-gooey cheese beneath. 

These easy roasted vegetables will give your plate a pop of color. Give the cubes of butternut squash a head start for 10 minutes to soften in the oven before adding in the other veggies. The broccoli, peppers and onion are naturally more tender than the squash and cook more quickly. That way everything ends up finishing at the same time.

A combination of baked, mashed and roasted, these crusty, garlicky smashed potatoes are a healthy and creative alternative. Serve alongside a seared steak or roasted pork tenderloin and green beans.

These air-fryer onion rings are a great alternative to traditional deep-fried onion rings. The homemade dipping sauce adds to the savory flavor and adds a creamy note to counter the crispy coating.