Herby Roasted Root Vegetables

About this Recipe

This was my son’s go-to snack. Cooking a large batch up on Monday, he had a bowl-full at snack time or with his meals if I was in a lazy mood. There are no right and wrong combinations of vegetables – just use what you have in your kitchen, or what is in season.

Ingredients

  • 2 cups of bite-sized root vegetables 

  • 3 tsp of mixed herbs

  • 2 Tbsp coconut oil

Options for Root Vegetables include: beetroot, parsnip, pumpkin, carrots, Kumara (sweet potato varieties), celeriac, Jerusalem artichoke)

If you are out of mixed herbs, just substitute with thyme, basil or marjoram. If you mix it up your baby will become resilient with the changing flavours.

Step by Step Instructions

Step 1

Heat oven to 160 degrees celsius forced fan bake or 170 degrees bake.

Step 2

Put oil in a roasting tray and put in the oven until the oil melts.

Step 3

Peel and cut root vegetables into bite-sized pieces.

Step 4

Place vegetables in a roasting dish and coat with oil.

Step 5

Sprinkle mixed herbs over the vegetable bites and toss until all are coated.

Step 6

Roast until soft (approx. 30min). Cool and serve. Keep some in the fridge for an easy snack.

Storage Times

Fridge: 5-7 days

Freezer: 4-6 months

If you serve the stored herby vegetables straight from the fridge from day one, your baby will have no trouble with the cold herby vegetables. (Make things as easy on yourself as you can from day one!)

Herby Roasted Root Vegetables

This was my son’s go-to snack. Cooking a large batch up on Monday, he had a bowl-full at snack time or with his meals if I was in a lazy mood. There are no right and wrong combinations of vegetables – just use what you have in your kitchen, or what is in season.

Ingredients

  • 2 cups of bite-sized root vegetables Options include: beetroot, parsnip, pumpkin, carrots, Kumara (sweet potato varieties, celeriac, Jerusalem artichoke)
  • 3 tsp of mixed herbs
  • 2 Tbsp coconut oil

Instructions

  • Heat oven to 160 degrees celsius forced fan bake or 170 degrees bake.
  • Put oil in a roasting tray and put in the oven until the oil melts.
  • Peel and cut root vegetables into bite-sized pieces.
  • Place vegetables in a roasting dish and coat with oil.
  • Sprinkle mixed herbs over the vegetable bites and toss until all are coated.
  • Roast until soft (approx. 30min). Cool and serve. Keep some in the fridge for an easy snack.

Notes

If you serve the stored herby vegetables straight from the fridge from day one your baby will have not trouble with the cold herby vegetables. (Make things as easy on yourself as you can from day one!)

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