Roasted Vegetable Baby Food Recipe | Yummly

Roasted Vegetable Baby Food

KITCHENAID
2Ingredients
46Minutes
90Calories
Read Directions
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Description

Ingredients

US|METRIC
  • 2 cups root vegetable (or winter squash, chopped peeled; such as butternut squash, acorn squash, carrot, sweet potato, golden beet, or parsnip)
  • 2 teaspoons olive oil
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    Directions

    1. Preheat oven to 375°F. Spread vegetable of choice in single layer on baking sheet. Drizzle with oil (amount depends on amount of vegetable), toss to coat evenly and spread out again. Roast, stirring once or twice, until very soft, about 40 minutes (timing depends on type and maturity of vegetable). Remove from oven and let cool slightly.
    2. Transfer roasted vegetable to blender jar of KitchenAid® Pro Line® Blender. Secure lid and pulse 5 to 6 times on low to chop to chunky puree. Or turn dial to Speed 6 and blend to smooth puree, about 1 minute. Add a little water as needed to thin puree; amount depends on type vegetable.
    3. Serve at once, or let cool, transfer to airtight container and refrigerate for up to 3 days or in freeze in ice-cube trays (for easy portioning) for up to 3 months.
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    NutritionView More

    90Calories
    Sodium3% DV75mg
    Fat7% DV4.5g
    Protein2% DV1g
    Carbs4% DV11g
    Fiber12% DV3g
    Calories90Calories from Fat35
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium75mg3%
    Potassium350mg10%
    Protein1g2%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber3g12%
    Sugars6g12%
    Vitamin A370%
    Vitamin C10%
    Calcium4%
    Iron0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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