Why Spring Is the Best Time to Get Kids to Eat Their Veggies

Photo by: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Tara Donne, FOOD NETWORK : 2012, Television Food Network, G.P.

If 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.



Food Stylist: Jamie KimmProp Stylist: Paige Hicks

Photo by: Christopher Testani

Christopher Testani

Green 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.




Photo by: zeleno



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.


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.

Giada De Laurentiis - Artichoke Gratinata

Photo by: Adrian Mueller ©2012, Adrian Mueller / AMueller.com, Cooking Channel, LLC. All Rights Reserved.

Adrian Mueller, 2012, Adrian Mueller / AMueller.com, Cooking Channel, LLC. All Rights Reserved.


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.



Food Stylist: Jamie Kimm Prop Stylist: Paige Hicks

Photo by: Christopher Testani

Christopher Testani


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.


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