Roasty and oh, so Toasty!

This post contains affiliate links. For more information, see my disclosures here.

When it comes to cooking food for your baby, my rule of thumb is to cook it how you would like it. I prefer roasting veggies for the most part, but I also like to steam things like peas and green beans. Sometimes I’m making so much baby food at once that I’m roasting, steaming and possibly boiling or cooking down veggies on the stovetop simultaneously like a crazy woman! These are the days that I have procrastinated so much that I have basically depleted my stash and I just want to get it all done at once. So, I hand off the LO to daddy and get to work, work, work, work, work!

The Prep Step.

Roasty, toasty and full of flavor – this is how I choose to cook most of the veggies for my baby food. Here are the basics to roasting perfect veggies for your baby food or for the whole family!

Step 1 – Preheat oven to 425°F

Step 2Peel & Wash

Step 3Chop, if chopping is needed. Chop in roughly the same size chunks for cooking consistency.

Step 4 – Drizzle with your favorite cooking oil. I like EVOO or Coconut Oil. Don’t be shy, make those veggies glisten!

Step 5 – Season. Who says baby food has to be bland? Sprinkle with a little salt and/or other seasonings that suit your taste buds OR leave it out. Your baby will tell you if they don’t like what you made!

* Quick reminder: It is recommend waiting until your baby is at least 12 months before introducing honey. If you have questions about what foods or seasonings are safe for you LO, consult your pediatrician.

Step 6 – Throw those veggies on a baking sheet and roast away! Depending on what type of veggie you are cooking and how big you cut up your veggies will determine the cook time. The smaller the size, the less time it will take to cook.

Cook Times.

Approximate, depending on type of veggie and size of pieces.

Roots (potatoes, carrots, beets, onions…): 30-45 minutes

Squash (butternut, acorn…): 20-60 minutes

Flowery things (broccoli, cauliflower, Brussel sprouts…): 15-30 minutes

Softer veggies (zucchini, peppers, tomatoes…): 10-20 minutes

Thinner veggies (green beans, asparagus, peas…): 10-20 minutes

Have I told you how much I like to roast veggies yet? I love it! When the veggies are done, they should be fork tender AKA stick them with a fork and if it goes in easily, they should be done. Don’t worry if there are some darker bits, that’s the best part of roasting. I would let your veggies cool a bit before blending them up or offering them up to anyone as finger food. Welcome to flavor town – enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s