Tall Mom tiny kitchen: Roasted Purple Cauliflower And Parsnips

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!

For more Tall Mom tiny kitchen recipes – click here!

Leave a Reply

Your email address will not be published. Required fields are marked *