Disclosure: This post contains affiliate links. If you click and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely believe in. I have served broccoli to my daughter approximately 300 times. She has eaten it willingly about 12 of those times. The other 288 times she has looked at it with the expression of someone encountering something deeply offensive. And yet I keep serving it because that is how this works. Getting vegetables into toddlers is one of the great parenting challenges of our time. The key insight that changed everything for me is this: your job is to serve vegetables, their job is to decide whether to eat them. Remove the pressure and the battle disappears. The most accepted vegetables for toddlers tend to be sweet and mild: sweet corn is often a winner, sweet potato roasted in cubes or as wedges, peas which are sweet and easy to eat independently, carrots roasted until soft and slightly caramelised, butternut squash. Broccoli and cauliflower, often rejected raw or steamed, are frequently accepted roasted at high heat until the edges are slightly crispy. The texture transformation is significant. Hidden vegetables genuinely count: spinach in a fruit smoothie, grated courgette in pasta sauce, pureed butternut squash in a pasta sauce, lentils in a bolognese. This is not cheating. It is strategic nutrition. Keep serving vegetables in their visible form too so your toddler continues to see them as normal food. Involve toddlers in vegetable preparation at an age-appropriate level: washing vegetables, tearing salad leaves, choosing between two options. Ownership increases acceptance. Grow something together even on a windowsill: a cherry tomato plant or some herbs creates interest in the end product.