Easy Side Dish Recipes for Kids (6 Ingredients or Less)

Twice Baked Potatoes

Ingredients

• 4 baking potatoes
• 4 tablespoons butter
• 1/2 cup milk
• 1/4 cup sour cream
• Salt and pepper, to taste

Directions

1. Bake the potatoes until fork tender. Let cool slightly.
2. Slice off the tops and carefully scoop the potato into a mixing bowl, leaving a sturdy shell.
3. Add the butter, milk, sour cream, salt, and pepper. Mash until creamy.
4. Spoon the mixture back into the potato shells.
5. Bake at 350°F for 15-20 minutes until heated through.

Fanned (Hasselback) Potatoes

Ingredients

• 4 baking potatoes
• 2 onions, thinly sliced
• 4 tablespoons butter
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Salt and pepper

Directions

1. Heat the grill or oven to medium-high heat.
2. Slice each potato about every 1/2 inch, stopping before cutting all the way through.
3. Place onion slices and small cubes of butter between the cuts.
4. Season with oregano, garlic powder, salt, and pepper.
5. Wrap each potato tightly in foil.
6. Cook for about 40 minutes, or until fork tender.

Oven Baked Potato Wedges

Seasoned oven potato wedges recipe.

Homemade French Fries

Making homemade French fries is a fun way for kids to practice cutting potatoes, seasoning food, and learning how baking creates crispy results without deep frying.

Try This: Season your fries with garlic powder, paprika, Parmesan cheese, Italian seasoning, or your favorite herb blend after baking.

For complete directions, visit our Homemade French Fries lesson.

Easy Herb Butter Rice

Ingredients

• 2 cups cooked rice
• 2 tablespoons butter
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Directions

1. Prepare enough rice to make 2 cups cooked rice, following the package directions.
2. Stir the butter into the hot rice until melted.
3. Add the parsley, garlic powder, salt, and pepper.
4. Mix well and serve warm.

Grilled Cheesy Zucchini

Ingredients

• 2 zucchini
• Butter
• 1/2 cup cheddar cheese
• 1/4 cup Parmesan cheese
• 1 tablespoon Italian seasoning
• Salt and pepper

Directions

1. Have an adult cut each zucchini in half lengthwise.
2. Spread butter over the cut sides.
3. Sprinkle with the cheddar cheese, Parmesan cheese, Italian seasoning, salt, and pepper.
4. Place the zucchini halves together like a sandwich.
5. Wrap securely in aluminum foil.
6. Grill or bake for 10-15 minutes or until the zucchini is tender.

Oven Roasted Vegetables

Ingredients

• 6 potatoes, peeled and cubed
• 1 turnip, peeled and cubed
• 1 large onion, cut into wedges
• 5 carrots, cut into sticks
• Olive oil or nonstick cooking spray
• Salt and pepper, to taste (optional)

Directions

1. Preheat the oven to 425°F.
2. Spread the vegetables in a single layer on a foil-lined baking pan.
3. Lightly coat with olive oil or cooking spray.
4. Season with salt and pepper if desired.
5. Roast for about 30 minutes, stirring halfway through cooking, until the vegetables are fork tender and lightly browned.

Roasted Brussels Sprouts

Ingredients

• 1 pound Brussels sprouts
• 1/4 cup Italian salad dressing or olive oil

Directions

1. Wash the Brussels sprouts and have an adult cut them in half.
2. Toss with the dressing or olive oil.
3. Arrange on a baking sheet.
4. Roast at 425°F for 20-25 minutes, turning once, until browned and tender.

Cheesy Cauliflower Bake

Ingredients

• 1 medium cauliflower, cut into florets
• 1/4 cup butter
• 1 garlic clove, minced
• 1/4 cup dry bread crumbs
• Dash of pepper or nutmeg
• 1/2 cup shredded cheddar cheese

Directions

1. Cook the cauliflower in boiling water for several minutes until slightly tender.
2. Place the cauliflower into a baking dish.
3. Melt the butter and cook the garlic for about 1 minute.
4. Stir in the bread crumbs, pepper, and/or nutmeg.
5. Spoon the mixture over the cauliflower.
6. Sprinkle with cheddar cheese.
7. Bake at 350°F for 15-20 minutes until hot and the cheese is melted.

Perfect Asparagus

Ingredients

• 1 pound asparagus
• 1/2 tablespoon salt
• 1-2 tablespoons butter

Directions

1. Snap off the tough ends of the asparagus.
2. Bring water and salt to a boil in a large skillet.
3. Add the asparagus and cook for 5-7 minutes until just tender.
4. Drain well.
5. Pour melted butter over the asparagus before serving.

Carrot Fries

Looking for a healthier alternative to French fries? These baked carrot fries are slightly sweet, crispy around the edges, and easy for kids to prepare.

Get the complete Carrot Fries recipe →

Roasted Tomatoes

Roasting tomatoes concentrates their flavor and brings out their natural sweetness. Serve roasted tomatoes alongside pasta, chicken, eggs, toasted bread, or other vegetable dishes.

Cooking Skill: Watch how the tomatoes soften and release their juices as they roast. This is a simple way to observe how dry heat changes the texture and flavor of vegetables.

Black Bean and Corn Salsa

This chunky salsa can be served as a side salad or scooped up with tortilla chips. It also makes a flavorful topping for tacos, baked potatoes, grilled chicken, or rice bowls.

Ingredients

• 1-2 tomatoes, diced
• 1 can corn, drained
• 1 can sliced olives, drained and chopped
• 1 can black beans, drained and rinsed
• 1 avocado, diced

Directions

1. Add the tomatoes, corn, olives, and black beans to a serving bowl.
2. Gently stir the ingredients together.
3. Fold in the diced avocado just before serving.
4. Serve immediately or chill briefly before serving.

Pasta Salad with Ham and Vegetables

This simple pasta salad combines pasta, vegetables, ham, and a creamy cucumber dressing. It can be prepared ahead of time for lunch, a picnic, or a family dinner.

Ingredients

• 1/2 cup small pasta shapes
• 1 cup frozen peas and carrots
• 1 cup ham, cubed

Cucumber Dressing

• 1/2 cup plain yogurt
• 1 small cucumber, finely chopped
• 1/4 teaspoon dried dill

Directions

1. Have an adult cook the pasta according to the package directions.
2. Add the peas and carrots during the last few minutes of cooking.
3. Drain the pasta and vegetables, then rinse under cold water.
4. Add the pasta mixture and cubed ham to a serving bowl.
5. In a separate bowl, stir together the yogurt, cucumber, and dill.
6. Pour the dressing over the pasta and gently toss until coated.
7. Cover and chill before serving.

3-Ingredient Vegetable Side Dishes

Sometimes the simplest recipes become family favorites. Watch how just a few everyday ingredients can create delicious vegetable side dishes that are perfect for busy weeknights and beginning cooks.

Challenge: Choose one vegetable from your refrigerator and create your own three-ingredient side dish using a seasoning, cheese, herb, butter, or sauce.