Roasted Vegetables
These Roasted Vegetables are a tender finger food for babies, a healthy snack for toddlers, or delicious side for family dinner. Try Sweet Potatoes, Carrots, and Parsnips together or just one to start!
Oringally this recipe was going to be called Roasted Root Vegetable Fries. Then the title was overanalyzed. First, I decided “Root” just wasn’t sexy. Then, I mentioned the post to my husband. He was offended by the idea that I would call something a fry if it wasn’t fried. And so we’re left with Roasted Vegetables. Which is… Accurate, I guess.
And while root vegetables may seem boring, I’m often surprised by their flavor and versatility. When Hanky Pank was transitioning from purees to finger foods, I started with roasted sweet potatoes, carrots, and parsnips. Each has a sweet flavor that only improves with roasting.
So let’s get cooking! Start by cutting your root vegetables into uniform sizes for even cooking. Toss them with some olive oil, followed by a little bit of spice. I choose to toss each vegetable in a different spice. But in a hurry, I’d just toss all the vegetables in olive oil then some nutmeg.
Notes
Store for 3 days in refrigerator or 3 months in freezer.
Ingredients
- 1 sweet potato
- 2 carrots
- 2 parsnips
- 2 tablespoons olive oil, divided
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/8 teaspoon dill
Instructions
- Preheat oven to 350 degrees. Lightly grease baking sheet.
- Cut vegetable into strips, approximately 1/2-inch wide and 2-inches long.
- Toss sweet potatoes with 2 teaspoons of olive oil and nutmeg. Arrange in a single layer on a baking sheet.
- Toss carrots with 2 teaspoons of olive oil and ginger. Arrange in a single layer on half a baking sheet.
- Toss parsnip with 2 teaspoons of olive oil and dill. Arrange in a single layer on the other half of a baking sheet.
- Bake until tender, about 30 minutes.
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