Tall Mom tiny baby: Tall Mom tiny kitchen: Roasted Purple Cauliflower And Parsnips

Tall Mom tiny kitchen: Roasted Purple Cauliflower And Parsnips

Saturday, December 14, 2013

Our first Winter Veggie Box had the most delightful surprise inside...a purple cauliflower! After spending way too much time oogling over the violet beauty, I decided to cook some of it up with another item from the box - parsnip.

One tray was filled with deliciously spiced goodness...
and another tray had the veggies minus spices for Itty Bitty - perfect for Baby Led Weaning!
The veggies were enjoyed by the entire family!

Recipe: Roasted Purple Cauliflower & Parsnips 


Ingredients:

  • 2 (or more) large parsnips
  • 1 head of purple cauliflower
  • 1 1/2 tablespoons of olive oil
  • salt/pepper/garlic powder to taste
Directions:
Peel the parsnips and cut into finger sized sticks. Cut off big branches of the cauliflower. Place both veggies in a ziplock bag and add olive oil. Shake it like a polaroid picture.  Lay veggies on a cookie sheet, and feel free to add spices to them.  I keep the baby's veggies spice-free!

Bake at 400* for about 15 mins, and then turn the veggies over so the other side cooks.  Check to see if the parsnip is tender with a fork. After about another 10 minutes they should be ready!


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