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Oven-roasted veggie sticks

  • 4 to 5

Roast carrots, parsnips, swede or sweet potatoes with peppers to make this tasty finger food, suitable from 9 months

oven-roasted-veggie-sticks_48744
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Ingredients

  • mixed root vegetables 750g, such as carrots, parsnips, swede or sweet potatoes
  • whole red pepper 1
  • whole yellow or orange pepper 1
  • Olive oil 2 tbsp

Method

  • Step 1

    Preheat the oven to 180C/350F/Gas mark 4.

  • Step 2

    Wash the root vegetables vigorously, peel or scrape and cut into long chunks.

  • Step 3

    Peel and de-seed the peppers, then chop into chunky sticks about 1.5cm wide.

  • Step 4

    Spread the root vegetables out on a greased baking tray and brush them with the olive oil until evenly coated.

  • Step 5

    Roast in the oven for 30 minutes, then add the pepper sticks and continue roasting for a further 10 minutes, or until the vegetables are tender when pierced with a fork.

  • Step 6

    Serve as a finger food for toddlers, or mash the roasted root vegetables for babies.

  • Use up leftover veggie sticks by cutting into chunks and heating through with a tin of chopped tomatoes, a large dollop of creme fraiche and some mixed herbs for a tasty pasta sauce.

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