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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.


  • 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


  • 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.


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!)