Roast Parsnip and Sweet Potato Wedges 🍠
Both sweet potatoes and parsnips provide excellent nutritional value for little ones. Sweet potatoes are rich in beta-carotene, a precursor to vitamin A, which is essential for vision, immune function, and growth. They also offer dietary fiber, vitamin C, and potassium. Parsnips, on the other hand, are a good source of dietary fiber, vitamin C, and folate. They also provide minerals like potassium and manganese. Introducing both sweet potatoes and parsnips to your child's diet can diversify their nutrient intake and contribute to their overall health and development.
Roasted Parsnip and Sweet Potato 🍠
Equipment
- cutting board, veggie peeler, knife, bowl, baking tray, parchment paper (optional)
Ingredients
- sweet potato
- parsnip
- 1 Tbsp olive oil
- salt, cinnamon (optional)
Method
- Preheat the oven to 400°F (200°C).
- Peel the sweet potatoes and parsnips and cut them into 1" by 1/2" pieces. You can adjust the size if needed, but make sure the pieces are small enough for your toddler to handle easily.
- Place the sweet potato and parsnip pieces in a mixing bowl and drizzle them with olive oil. Toss the pieces gently to coat them evenly with the oil. Add salt and cinnamon (if desired).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray. Spread the sweet potato pieces in a single layer on the baking sheet, making sure they aren't overcrowded.
- Place the baking sheet in the preheated oven and roast the sweet potatoes for about 20-25 minutes, or until they are tender and slightly caramelized. You can check for doneness by piercing a piece with a fork; it should easily go through.
- Serve the roasted sweet potato pieces as a finger food for your toddler. They can be eaten on their own or paired with a dip of your choice, such as hummus or yogurt.
Note: Make sure to cool the sweet potatoes adequately before serving them to your toddler to avoid any potential burns. Also, remember to supervise your child while they're eating.