I mentioned previously that Veronika has little interest in purees, and refuses to be spoon-fed. It’s been finger-foods and Baby Led Weaning for this little girl! I’ve had to completely rethink how to introduce food, compared to when Travis was little, but such parenting curve-balls are a great chance to learn something new.
I’m planning to post a round-up of her favorite recipes soon, but here’s a quick, adaptable recipe that works with almost any veggie. Tonight I used:
- 1 zucchini
- 1 turnip, peeled
- 1 parsnip, peeled
- 1 carrot, peeled
Cut all of the veggies into 2-inch sticks. The carrot sticks especially should be long and thin, so they pose no choking hazard.
Toss the veggies with 1 tablespoon olive oil in a baking dish. Roast at 425 degrees F for 25 minutes.
Transfer to paper towels to drain the excess oil and cool completely before serving.
Veronika loved choosing among the colors in this dinner veggie medley!