Dine on Roasted Finger-Foods

Dine Roasted (2)

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.

Dine Roasted (1)

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!

Dine Roasted (3)


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