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Roasted Squash with Herbs

When it comes to eating vegetables, kids can be tough to please. But even diehard veggie avoiders have a hard time passing up these sweet or savory choices from EWG’s Guide, Good Food on a Tight Budget.

Kid-approved roasted veggies

serves 2

Choose 1 vegetable from the list below: 15 Brussels sprouts 1 calabaza 4 carrots 3 chayotes 1 eggplant 1 pound okra ½ pumpkin 3 summer squash 2 sweet potatoes or yams

Choose one of these two seasoning mixes:

Savory Mix 1 medium onion, chopped 2 garlic cloves, chopped 2-3 tablespoons olive oil 1 teaspoon rosemary or thyme or fennel seeds 1/4 teaspoon salt 1/4 teaspoon black pepper

Sweet Mix (best with calabaza, sweet potatoes, yams, or pumpkin) 2-3 tablespoons oil 1 teaspoon brown sugar (optional) 1/2 teaspoon cinnamon 1/4 teaspoon salt

Preparation: 1. Preheat oven to 425°F. 2. Rinse and chop vegetables into bite-size chunks of equal size. 3. Mix together the sweet or savory seasoning. 4. Coat veggies with sweet or savory mix. 5. Spread veggies on baking sheet in a single layer. 6. Bake until veggies are browned at the edges and tender inside, checking and tossing every 15 minutes.

Tip: The browner they get, the sweeter and more kid-pleasing the caramelized vegetables will be.

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