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Veggie Blog Weekly Feature: Family Friendly Vegetable Dishes

In honour of the Family Day Holiday Long Weekend this week’s feature is easy and delicious family friendly recipes featuring this week’s vegetables. These recipes will get even the picky eaters in your Family eating their vegetables and loving those brussels sprouts, rutabagas, and parsnips in this week’s bundle.

Recipes even include a delicious breakfast/road trip snack and warm and comforting dishes for after a day of winter fun!


Family Day is a holiday established by the government in 2007 and the first one was observed in 2008. Many Canadian provinces observe this statutory holiday but not all use the same name. The origins of this holiday can be traced back to Alberta, where it was first introduced in 1990. The aim was to promote family values and provide a day for people to take a break from their daily routines and spend time with loved ones.

Whether you are celebrating this year with Family, or friends that feel like Family, delicious homemade food is always a crowd pleaser and brings people together.

Enjoy your celebrations whether big or small!




Easy Flourless Oatmeal Carrot Cake Recipe

Created by: Iva G. Livingston

Start your day with these delicious muffins! A great addition to the brunch table, a quick breakfast on the way to the ski hill or heading out on a road trip! Bonus they are also flourless for those who need gluten free!



2 eggs ½ cup honey

2 carrots, shredded

1 cup oats

1/2 tsp baking soda

1 TBSP cinnamon

1/4 cup butter, room temperature

1 tsp vanilla


1. Preheat your oven to 180C/300F.

2. Put all ingredients, except the shredded carrot into a bowl and blend with an immersion blender. If you don’t have an immersion blender, place the ingredients into a blender and blend until smooth.

3. Stir in the shredded carrot.

4. Line a small baking pan with parchment paper (I used 7x7 - around 18cm). Spread the mixture in the pan and bake at 180C/350F for 20-30 minutes or until a toothpick inserted in the center comes out clean.

5. Let the cake cool off and slice and enjoy!


Carrot Parsnip Latkes

Created By: Catherine McCord

Latkes make a delicious breakfast/brunch/snack or lunch! Who doesn’t love crispy food that you can eat with your hands and dip into something creamy?!



2 large carrots, peeled

2 large parsnips, peeled

1 large egg, whisked

2 TBSP flour

1/2 tsp kosher salt

1 cup greek yogurt

olive oil, for cooking

sour cream or applesauce, for dipping


Grate the carrots and parsnips on the large side of a box grater.

Place the first 6 ingredients (carrots, parsnips, egg, flour, salt and greek yogurt) in a bowl and combine thoroughly.

Add a thin coating of oil in the bottom of a sauté pan over medium heat.

Using an ice cream scoop or a 2 tablespoon measure, place the mixture in the oil, and press down to form a flat circle.

Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain.

Serve with sour cream or warm applesauce.


Mashed Rutabaga

Created By: Lauren Vavala Harris

They won’t even know it’s not potatoes! A great side dish with your favourite protein.



2 cups rutabaga cubed, from one large rutabaga

2 tablespoons butter

1 tablespoon heavy whipping cream

1/2 teaspoon salt or to taste

1/4 teaspoon pepper or to taste


1. Cut your rutabaga into cubes and add to a pot of cold, salted water.

2. Place the pot on the stovetop over high heat and bring to a boil.

3. Boil, until the rutabaga is fork tender, about 10 minutes.

4. Drain the water and add the butter, heavy whipping cream, salt, and pepper to the pot with the rutabaga.

5. Use a potato masher to mash the rutabaga to your desired consistency.

6. Taste and season as preferred.


Easy Potato Carrot Soup

Created By: Her Highness - Hungry Me

This is super comforting, healthy, filling and delicious. You need six simple ingredients and under 30 minutes to make this luscious kid-friendly potato soup recipe for a tasty vegetarian lunch or dinner. Bonus the three main ingredients are in this week’s box!



2 1/2 cups potatoes, peeled and chopped

2 carrots, chopped

1 medium onion, chopped

2 tbsp olive oil or butter

2 cups water / to cover

4 tbsp cheese of choice



1. Peel and chop onion, potatoes and carrots.

2. Add vegetables, a few pinches of salt and water to cover to a pot.

3. Bring to a boil, then reduce to low/medium until carrots and potatoes are tender (about 15-20 minutes).

4. Add in the butter or olive oil, and add salt to taste if needed. Cook for 2-3 more minutes.

5. Blend the soup until creamy, no chunks should be left.

6. Serve with shredded cheese and croutons if desired.


Caramelized Brussels Sprouts with Maple Orange Glaze

Created By: Pinch of Yum

Who doesn’t love anything caramelized with maple syrup?! These caramelized brussels sprouts with a simple maple orange glaze take just 20 minutes from start to finish and pack a little nutrition punch.



6 slices bacon 20 brussels sprouts juice of one navel orange (I got about 1/4 cup)

1 shallot, peeled and quartered

1/4 cup olive oil

2 tsp stone ground mustard

2 tsp cane vinegar (any kind would work)

2 tsp real maple syrup

1/2 tsp salt

Parmesan for topping


1. Remove the base of the brussels sprout by cutting off just the very bottom part of the stem (it’s white). If you cut too much off, the leaves will fall apart, so be careful. Slice the brussels sprouts in half as pictured and set aside.

2. Puree the orange juice, shallot, olive oil, mustard, vinegar, maple syrup, and salt in a food processor until a smooth sauce forms. Taste and adjust if you want more of a certain flavor. Set aside.

3. Fry the bacon according to package directions until crispy. Drain on paper towels. When cool enough to handle, chop into small pieces. Pour the hot grease into a small heatproof container and set aside.

4. Return the same pan to medium high heat and add the brussels sprouts to the pan, cut side down. Drizzle with a little bit of the reserved bacon grease (1-2 teaspoons) and gently push the brussels sprouts around in the pan, keeping them cut side down. You might need to do it twice depending on how many you can fit in your pan at one time. After about five minutes, when the brussels sprouts have browned slightly on the cut side and the pan is hot, pour the sauce in with the brussels sprouts. It will sizzle like crazy; that’s perfect! Pick the pan up by the handle(s) and shake it a little bit so that the brussels sprouts move around in the pan. They burn easily, especially once the sugars are there, so do this quickly (1 minute or less) and remove from heat when you have the right amount of caramelization. Toss with the reserved bacon and Parmesan cheese. Yummay!



Brussel Sprouts Grilled Cheese

Created by: How Sweet Eats

Cheese makes everything better! A delicious lunch or dinner served with a cup of soup!



1/2 pound brussels sprouts, stems removed and chopped or shredded

2 tbsp olive oil

2 garlic cloves, minced

1/4 tsp salt

1/4 tsp pepper balsamic vinegar to taste

12 ounces of havarti cheese, shredded or sliced (I’ve also used provolone with great results)

8 slices crusty bread softened butter for spreading


1. Heat a large pan over medium heat and add olive oil. Sauté minced garlic for about 30 seconds and then add in brussels sprouts. Season with salt and pepper and cook for about 5-6 minutes, until brussels sprouts are wilting and turning golden brown. Remove from pan and set aside.

2. Return the pan to the burner over medium low heat. Butter each slice of bread on one side and place butter-side down in the pan. Top with cheese, brussels sprouts, balsamic vinegar, and more cheese. Top with another slice of buttered side up bread.

3. Cook each side until golden brown and serve hot. And be ready for your opinions of brussels sprouts to be totally changed forever. And ever.



Recipes curated by Lauren

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