As promised in last week’s Transition series post on Baby Led Weaning, this week I am sharing two of my kids favorite, BLW-friendly, recipes. And the best part… I love them too because they are full of vegetables, and can be made in large batches and frozen in individual serving sizes for future use! First up: roasted vegetables.
One of Lil’ M’s favorite first foods was roasted butternut squash. She would literally gobble it down like candy! The recipe is super easy, and you can use it with any, firm vegetable, like butternut squash, sweet potatoes, carrots, turnips or parsnips. You can even use the same method with harder fruits, like apples or pears. Better still – you can mix up combined batches of all of the above!
Firm fruit or vegetables, peeled and cubed
Herbs or spices (no added salt or sugar)
Preheat oven to 375 degrees. Toss the cubed fruit and/or vegetables in a bowl with enough olive oil to evenly and lightly coat them. You can add herbs or spices as well, if you like. My girls are big fans of cinnamon on their roasted apples and squash. Be sure to test for allergies with plain fruits and vegetables first, before adding herbs and spices.
On a parchment-lined cookie sheet, spread out the cubed fruit/vegetables in a single layer. Place in the oven and bake at 375 degrees for 20-30 minutes, until food is fork tender.
Remove tray and allow it to cool. Once cooled, you can store it in individual portions in the freezer for up to 8 weeks, thawing in the refrigerator before warming and serving. Baby food storage systems or the round, 4 ounce, GladWare containers work well for this.
Both Ms loved the roasted vegetables and fruit so much, they never lasted 8 weeks in the freezer! Next up, the always requested fan favorite – Green Mac and Cheese!
What were some of your child’s first favorite foods? What are some of your favorite BLW-friendly recipes? Share them with us and our followers in the comments below. Find more of our favorite recipes on our Baby Led Weaning board on Pinterest.