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
Published:
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
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Step 1
Preheat the oven to 180C/350F/Gas mark 4.
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Step 2
Wash the root vegetables vigorously, peel or scrape and cut into long chunks.
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Step 3
Peel and de-seed the peppers, then chop into chunky sticks about 1.5cm wide.
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Step 4
Spread the root vegetables out on a greased baking tray and brush them with the olive oil until evenly coated.
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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.
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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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