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Feed them right from the start

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our gift to you

Feed them right from the start


Roasted Mixed Vegetables

Serves: 4-6|Prep: 65 min

Dairy Free Egg Free Gluten Free Nut Free

Serves: 4-6|Prep: 65 min

Roasted vegetables are a great way to encourage children to eat their veggies, as roasting accentuates their naturally sweet flavor. Root vegetables such as sweet potato, pumpkin, parsnip and carrot are a great place to start. However, once your child is comfortable eating these popular choices, try to include other varieties such as beets, turnip and Brussel sprouts.


Root vegetables are also an excellent option for babies, toddlers and fussy little people as they are delicious, sweet, and really easy to prepare. This recipe is a common side dish in my family and often accompanies grilled or roasted meat, chicken or fish. I like to vary the veggies and often include mushroom, cauliflower and broccoli. It’s not uncommon for the leftovers to end up in my son’s lunchbox the following day.

Ingredients

Method


2 carrots, peeled and cubed
2 beets, peeled and cubed
2 parsnips, peeled and cubed
1 turnip, peeled and cubed
10 brussel sprouts, quartered
1 cup pumpkin, peeled and cubed
1-2 garlic cloves, finely minced
1-2 tbs extra virgin olive oil
2 sprigs of fresh thyme
Sea salt, to taste
Pinch pepper
1. Preheat oven to 400ºF.
2. In a large mixing bowl, combine all ingredients and toss.
3. Spread in a single layer onto a roasting pan and place in oven.
4. Roast, tossing occasionally, until tender and starting to brown for about 50–60 mins.
5. Serve immediately or store in the fridge for up to 3 days or puree and freeze for up to 4 months.

Tip:
Serve with homemade dips or as a side dish. Add any of the following vegetables: cauliflower, broccoli, mushrooms, aubergine, zucchini, swede, asparagus or Jerusalem artichoke. Serve immediately or store in the fridge for up to 4 days.


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