Thanksgiving is next week and we’re already geared up for family, fun and some seriously good food! Over the next few days, I’ll be sharing holiday recipes that are perfect for a small family Thanksgiving meal (just in case
you aren’t having over every relative known to man!).

This roast veggies dish is a holiday favorite in my house and is great no matter if you are having twenty people over or just two. I first started making this simple dish for Thanksgiving years ago, but it’s so delicious and easy to make that I started making it all the time (most of the vegetables the dish calls for are available year-round). Roasting is one of the best techniques for getting the maximum amount of flavor out of vegetables. They become super tender, sweet on the inside and a bit caramelized on the outside.

Holidays or not, I usually double the recipe because they’re just as delicious (if not more so) the next day - -perfect for lunch or a quick, healthy snack. And, for anyone who has a child who is prone to say, “I hate vegetables,” just try making this dish and tell me if those words ever come out of their sweet little mouths again!

Maple Roast Veggies (Serves 6)

7 Carrots, peeled and cut into large chunks
2 Red Bell Peppers, cut into large chunks
1 Delicata Squash, unpeeled, split lengthwise, seeds removed and cut into half moons (you could also use peeled butternut squash)
1 Yellow Onion, cut into wedges
2 Tbsp Maple Syrup
2 Tsp Oil
1 Tbsp Kosher or Sea Salt

1. Preheat oven to 425 degrees.
2. Place all the ingredients in a bowl and toss to coat the vegetables (at this point you can place the vegetables in a large zipper bag and refrigerate overnight).
3. Pour the vegetables on to a foil lined sheet tray and roast for 50 minutes, stirring halfway through, or until tender and golden.
4. Serve.

Surprisingly, I found myself eating this puree for MY dinner. People always tell me their toddlers won’t eat purees, but Kenya chowed down on this one when I made it so maybe there’s hope for you all. This recipe is a perfect mix of protein, carbohydrates and vegetables. Most parents that I talk to seem apprehensive about giving their little ones fish because they automatically assume they won’t like it. Not at all! I think fish that has a “fishy” smell turns kids off. Kenya loved fish from day on and still eats it twice a week and I think it has a lot to do with how you prepare the fish.

Sole is a great first fish for babies because it’s very mild, doesn’t contain bones and is generally less expensive then other types of fish. Other choices could be white fish of tilapia. With the addition of sweet peas and carrots and a sprinkling of vegit, this is a sure fire hit for your little one.

Veggies and Sole Puree (6-8 Baby Servings, Freeze 1/2)

1/2 Cup Potatoes, peeled and cubed
1/2 Cup Carrots, peeled and chopped (*I like to use baby carrots, less work and they’re so sweet)
1/3 Cup Peas (I use frozen organic)
2 Sole Fillets (about 1/3 Lb)
1/4 Tsp Vegit

1. Place the potatoes in a steamer pot of boiling water and cook for 2 minutes.
2. Add the carrots and continue to cook another 2 minutes.
3. Add the peas and fish and cook another 2 minutes or until all the ingredients are cooked through and fork tender.
4. Place all the ingredients in a food processor and puree.
5. Add water from the bottom of the steamer pot to thin puree.
6. Cool and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Right from the time Kenya first started solids, two of his favorite foods have always been squash and apples. Steamed, baked, pureed, whatever…he loves them. Now that winter ingredients have returned in abundance at the farmer’s markets, I was really excited to try out this soup. You would be shocked at how much kids love soup, especially pureed versions that they can drink from a cup or bowl. It really lets them experience control over their dining experience. Kenya truly slurps this recipe up like it’s a smoothie. Even better, my husband who’s been trying to “lose a few” ate bowl after bowl in an attempt to eat more vegetables. This is a fantastic recipe because it’s super healthy, fast to prepare and cook and so easy to make!

Butternut Squash and Apple Soup (6-8 Servings)

1 Tbsp Oil, Butter or Margarine
1 Small Onion, chopped
1/2 Tsp Salt
1 Butternut Squash, peeled and chopped
2 Apples, peeled, cored and chopped (I like to use a sweet apple like Fuji or gala).
1 Tsp Nutmeg or Curry
32 Oz Vegetable Stock

1. Saute the onion in the olive oil over medium heat for 3-4 minutes or until translucent.
2. Add the butternut squash, apple, spice and stock to a boil, cover, reduce to a simmer and cook for 15 minutes or until vegetables are tender.
3. Puree soup in a blender (make sure not to fill your blender more then 3/4 full at one time).
4. Serve.

One of my favorite dinner memories as a kid was coming to the table and seeing my mother’s version of this delicious recipe. It’s one step beyond the plain old “baked potatoes with a pat of butter on the side” that we would typically eat and it was exciting to have a new twist on a dinner time staple!
I decided to give my recipe an even bigger nutritional boost by tossing in some broccoli florets (which my family loves), but feel free to substitute broccoli with peas, greens or any other veggie your little one digs. You can even defrost something you have in the freezer if you don’t feel like cutting up fresh.
With just a little more effort, you can turn you dinner from “mmm…potatoes” to “MMMMMM!!!….twice baked potatoes!”

Twice Baked Potatoes (Makes 4 Big Kid Servings)

2 Baked Potatoes
2 Tbsp Butter
2 Tbsp Sour Cream
1/2 Tsp Salt
2 Tbsp Milk
1/2 Cup Broccoli, cooked and chopped
1/4 Cup Cheddar Cheese

1. Preheat oven to 400 degrees. Bake potatoes for 1 hour.
2. Remove potatoes from the oven and let cool for 10 minutes.
3. Cut in half and scoop out potato flesh, leaving the skin intact.
4. Mash the potato flesh with the butter, sour cream, salt and milk. Fold in the broccoli and cheddar cheese.
5. Refill the potato skins with the mixture.
6. Place potatoes on a cookie sheet and bake for 10 minutes.
7. Serve.