Thursday, May 15, 2014

{What Will Ate} Baby's Roasted Root Vegetable Medley



Cooking for Will is so much fun. I love watching him try new foods and enjoy his favorites. This comes as no surprise, but he LOVES to eat. So many people are surprised at the variety of foods that he eats, but from an early age, we introduced a wide variety of foods. He puts on quite the show in his highchair during every meal just because he is having so much fun and enjoying every bite. I just love that kid!

Cooking for Baby has been one of my favorite resources for baby food. The recipes are fresh and wholesome and the book provides a great guide to when to start certain types of foods. Will is to the point now where he is able to eat a lot of what we eat, but I still take time to prep foods for him to keep on hand for his meals. I always have fruit purees on hand to mix in with plain Greek yogurt and homemade applesauce is another staple. Roasted vegetables are another go to for Will's lunches and dinners. Mushrooms, tomatoes, eggplant, zucchini, cauliflower- he loves all of them roasted. I'm convinced that you can turn any vegetable loather into a vegetable lover just by introducing them to the art of roasting.

Roasting vegetables brings out the best of their flavors. All you need is a pinch of salt, a quick drizzle of olive oil and 20-30 minutes of oven time. This root vegetable medley is so tasty and baby and parent approved! Parsnips are the rare bite in this bunch but my favorite of them all! The original recipe calls for Rosemary, but I switched it out for Herbs de Provence, my favorite for roasting vegetables. This recipe is baby and parent approved!

Roasted Root Vegetable Medley

1 large sweet potato
2 parsnips
2 large carrots
2 Tbsp. good extra virgin olive oil
2 tsp. Herbs de Provence or Rosemary
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 400 degrees. 

Peel sweet potatoes, parsnips and carrots. Using a chef's knife, slice vegetables into rounds that are about 1/2" thick. Cut rounds into small, baby sized chunks. Place veggies in a large ceramic dish. Drizzle with olive oil and toss with herbs, salt and pepper until combined. Roast until vegetables are tender, about 15-20 minutes.

Refrigerate in an airtight container for up to 3 days or freeze in individual portion sizes for up to 3 months. 


2 comments:

  1. This sounds great -- for me! I'm saving this recipe. I really wish you could just come cook for me everyday!

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  2. This sounds easy enough for me to do...what are some other things that you make for Will?

    ReplyDelete