Name: Quick roasted baby vegetables for kids
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram baby potatoes, scrubbed; 250 gram baby beetroots, scrubbed and stalks trimmed; 250 gram baby carrots, scrubbed and stalks trimmed; 2 clove garlic; 1/4 cup olive oil; 1/4 cup zest and juice of 1 orange or mandarin

Ingredients

250 gram baby potatoes, scrubbed

250 gram baby beetroots, scrubbed and stalks trimmed

250 gram baby carrots, scrubbed and stalks trimmed

2 clove garlic

1/4 cup olive oil

1/4 cup zest and juice of 1 orange or mandarin

Method

1.Preheat oven to 180°C. Parboil vegetables in boiling salted water for about 10 minutes or until almost cooked through. Cook beetroot in a separate pot to prevent everything turning pink.

2.Crush peeled garlic with some salt and pepper in a mortar and pestle and mix in the oil and orange zest.

3.Drain the vegetables and toss with the dressing. Roast for around 15 minutes or until caramelised. Serve with peas and roast meat.

Even toddlers are capable of helping with most of this recipe. They will enjoy scrubbing the vegetables and trimming the stalks. You may need to help them peel the garlic and zest the orange but let them bash the dressing ingredients and toss them with the vegetables. The vegetables for this dish were bought at my local farmers’ market. The carrots came in a multitude of colours and shapes, including an entwined pair. Not everyone is lucky enough to have a vegetable garden, but if you have a farmers’ market nearby, it’s a great way for children to get the ‘farm to fork’ concept. I also bought peas in their pods. Podding peas, when in season, is another fabulous activity for children – and, of course, many of them are consumed before they reach the pot! To bling it up for the adults, add 1 Tbsp each toasted cumin seeds and coriander seeds, 1 tsp chilli flakes and a few sprigs fresh thyme to the roasting tray.
Note

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Ingredients

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