Baked and lightly sprinkled with salt, these crunchy Harvest Snaps supply plenty of potassium and some fiber, iron, and calcium. SERVING: 20 to 22 crisps
Purple, yellow, orange, and white baby carrots from Cal-Organic are a kid conversation piece—and supply a wider variety of healthy plant compounds than the orange ones alone. SERVING: 6 carrots
Substitute Green Giant Veggie Spirals—spaghetti like strands of beets (shown), carrots, zucchini, or butternut squash—in your family’s favorite pasta recipe, or mix half-and-half with your regular noodles. Our family testers boiled them in the same pot. SERVING: ½ cup
Instead of using rice, Alexia pairs tiny pieces of vitamin A–packed butternut squash with Parmesan cheese and a smidge of butter to create a dish that reminded our kid testers of mac ’n’ cheese. You microwave the frozen risotto; no stirring necessary. Top with a protein, like shrimp or chicken, to make it a meal, or serve it plain as a side. SERVING: ½ cup
If your kid already likes onion rings, try Veggie Rings’ version, with a better veggie to-breading ratio and more fiber. A blend of chopped cauliflower, white beans, and onions is coated with gluten-free breadcrumbs. SERVING: 6 pieces
Our kid testers happily took Mucci Farms’ mini containers of tiny cucumbers, peppers, and grape tomatoes to school. Moms appreciated that variety packs included some of each kind. SERVING: 1 package
Even kids who claimed to hate beets ended up loving Terra’s lower-fat chips made from sweet potatoes, blue potatoes, and swirly Chioggia beets, which are packed with potassium and B vitamins. Make these chips your go-to sandwich side. SERVING: 14 chips
This sweet-potato-and-carrot combo from Birds Eye appealed to our pickiest kid testers thanks to a smooth texture as well as light cream and a little brown sugar for extra deliciousness. Don’t sweat the extra sugar: A single serving delivers all the immune-boosting vitamin A that kids need daily, plus plenty of vitamin C. SERVING: ½ cup
