Roasted Vegetable Finger Foods

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Roasted Vegetable Finger Foods

Roasting vegetables intensifies their natural sweetness and makes them more appealing for babies. So how do you prepare them for your little food explorer. See below for some popular first veggies that you can roast in the oven for your baby. They will keep for 2 to 3 days in the fridge.

Ingredients

1 Sweet Potato
Sweet potatoes are a great first weaning food as they are packed with vitamins and are unlikely to provoke an allergic reaction.
They have a naturally sweet flavour so babies are likely to accept this taste as it is similar to the sweetness of their usual milk.
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1 Butternut Squash
Cut some batons approx. 5 to 7 cm long from a butternut squash

The sweet nutty taste of butternut squash is popular with babies . It is rich in vitamins A, C and E and a good source of fibre. It’s also easy for babies to digest so a great first food all round!
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1 Parsnip
Parsnips are a good source of antioxidants, folate and fibre. Including parsnip in your baby’s diet will help boost your baby’s immune system as well as support their digestive health. Babies like parsnips because they are naturally sweet in flavour.
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1 Red Pepper
Peppers are rich in vitamins and antioxidants including vitamins C and A. When it comes to food exploration, it’s good to mix up how you offer certain foods, so encourage your baby to eat the rainbow and use a mix of red, orange and yellow peppers.

Method

Roasted Sweet Potato

  1. Peel a sweet potato and cut into batons around 5-7 cm long .
  2. Line a baking sheet with non stick paper. Arrange in a single layer and brush with a little vegetable, rapeseed or olive oil.
  3. Bake in an oven preheated to 180C Fan / 200C for about 20 to 25 minutes or until tender.
  4. After first tastes have been accepted you could sprinkle with a little cinnamon to introduce new flavours!

 

Roasted Butternut Squash

1.Peel a butternut squash and cut into batons approx. 5 to 7 cm long

  1. Line a baking sheet with non stick paper , Arrange in a single layer and brush with a little vegetable, rapeseed or olive oil
  2. Bake  in an oven preheated to 180C Fan / 200C for 20 to 25 minutes.

 

Roasted Parsnip

  1. Peel a parsnip and cut into batons approx. 5 -7cm long
  2. Line a baking sheet with non stick paper and arrange in a single  layer and brush with a little vegetable, rapeseed or olive oil
  3. Bake in an  oven preheated to 180C Fan / 200C

 

Roasted Sweet Peppers

  1. Preheat the oven to 180C Fan and line a baking sheet with non stick baking paper.
  2. Cut off the top of the pepper and scoop out the seeds and the pith.
  3. Cut into wedges, brush the skin with a little vegetable, rapeseed or olive oil and roast cut side down in the oven for about 20 minutes or until the pepper is nice and soft.
  4. Allow to cool and peel the skin off for younger babies before serving.

 

Top tip!

To make it easier to remove the skin from a roasted pepper, seal in a plastic bag or cover in a bowl with clingfilm when you take it out of the oven. Leave to cool covered or inside of the bag and the skin should peel off easily.

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