• 750g Mixed root vegetables such as carrots, parsnips, swede or sweet potatoes
  • 1 Red pepper
  • 1 Yellow or orange pepper
  • 2tbsp Olive oil


  • 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.