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Roasted Vegetables

roasted vegetables recipe by Annabel Karmel

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Roasted Vegetables

Roasting vegetables like Butternut Squash, Sweet Potato, Cauliflower or Parsnip in the oven intensifies their natural sweetness, which babies and toddlers love! Make sure to cut these large enough for a child to hold easily in their hand.

You can store any leftovers in an air tight container for 3 to 4 days in the fridge. Reheat before serving.

Ingredients

Roasting Vegetables
A little bit of oil
Butternut Squash
Sweet Potato
Cauliflower
Parsnip

Method

  1. For all veg preheat the oven at 200°C or 180°C fan. Make sure the pieces are around the same size so that they cook evenly in the oven. For easier clean up line the baking tray with non stick baking paper.
  2. For the butternut squash – Peel and cut the squash into batons, – I bought these crinkle-cut butternut squash fingers in the supermarket. Which saves you having to cut them yourselves! Brush with a little sunflower or rapeseed oil and bake for approx. 20 to 25 minutes.
  3. For the roasted sweet potato – for young babies peel the sweet potato and cut into batons, arrange in a single layer on the lined baking tray and brush with a little olive oil or rapeseed oil. Bake for about 20 minutes. For older babies scrub the sweet potato but do not peel it, cut into wedges and arrange in a single layer. Brush with a little olive oil or rapeseed oil and roast for 20 to 25 minutes.
  4. For the roasted cauliflower – Split the cauliflower into small florets. Arrange the cauliflower florets on the baking sheet and brush with a little oil, toss them to make sure they are coated. Roast for approx. 25 mins or until golden and soft.
  5. Roasted Parsnip – Peel and cut the parsnip into batons. Brush with a little oil and roast for 20 to 25 minutes.
  6. Not Suitable for Freezing

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