cook with kids recipe: lemon and herb roasted vegetables

lemon and herb roasted vegetablesi picked up some beets, butternut squash, brussels sprout and parsnip in preparation for thanksgiving dinner but hadn’t really decided on a recipe yet. then i read my cousin’s social media post and saw that she had a recipe for roasted vegetables that had all of the ingredients i picked up and others i already had at home! so thx cuz for helping me find this recipe!

this recipe only required a small tweak for little one’s allergies. it was also easy for k to help prepare this dish: pour, whisk, mix, insert and spread. best part was that k loved eating it, asking to have more and more. this vegetarian dish was a win! win! win!

cooking tools

  • baking sheet
  • aluminum foil
  • grater


lemon and herb roasted vegetables

  • 1 pound beets, cut in ½” cubes
  • 1 pound brussels sprout, cut in half
  • 1 pound butternut squash, cut in ½” cubes
  • 1 pound parsnip, cut in ½” cubes
  • 8 ounce potatoes, cut in ½” cubes
  • ½ lemon, sliced

lemon and herb roasted vegetables

  • ½ lemon:
    – zest
    – 1 Tablespoon juice
  • 2 Tablespoons minced chives
  • 1 cup parsley
  • 3 Tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper


lemon and herb roasted vegetablespreheat oven to 450°F.

chop all vegetables to same size cubes, except for brussels sprouts which should be halved and ½ lemon which should be thinly sliced.

in a large mixing bowl, whisk dressing ingredients together and then add all vegetables except for the lemon slices.

transfer the flavored vegetables to a sheet pan lined with aluminum foil. place lemon slices in the vegetables in various parts of the sheet pan.

bake for 25 minutes. remove and stir with a spatula. then bake for another 10 minutes. remove from oven (keeping a safe distance from plastic ware as the pan will be very hot and may melt plastic ware). serve.

resource: Lemon-Herb Sheet Pan Roasted Vegetables from Cooking Light

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