These are great fun for little ones, and encourage finger dexterity. They also encourage children to eat vegetables. Adults love them too! They are quite high in fat which is encouraged with children as they need highly calorific food, but take care adults if you don't want to put on a few pounds!
I also make a dip to go with them, which means the babies can get messy and I think this is always great fun for them and you! Just clear the decks!
The Roasted Veg Bit
2 Potatoes and grated parmesan
Olive Oil for roasting
- Preheat the oven to 220C / Gas mark 7
- Peel all the vegetables, chop the parsnips and carrots into sticks.
- Chop the potaotoes into wedges.
- Put the vegetables onto a baking sheet.
- Coat them in the olive oil.
- Roast in the oven for 25 minutes or until golden brown.
Allow to cool slightly for the adults and until almost cold for the babies.
To make the Dip bit
- 4 tbsp Natural full fat greek yoghurt
- 2 tbsp Full fat Philadelphia
- 1 tbsp chopped parsley
- Mix all the above ingredients together.
- Put in a bowl and serve immediately, for the adults.
- For the babies, dip each vegetable stick in the dip before giving to your baby but beware as they always seem to grab the end covered in dip!
The nutrition bit
Olive oil is a great oil to give to your baby as it is high in Omega 3 and 6. It is also one of the best oils resistant to degradation when heated. The vegetables are good sources of Vitamin C and A and although the dip is high in saturated fat it is a good source of calcium. The parsley is a good source of iron.
The portion sizes bit.
The vegetables are best served on the day of cooking, therefore are not recommended for freezing as they go soggy. There is enough to serve 2 – 3 adults and a baby.