Roasted Root Veggie Mash

Posted on by Lisa Codina 705 Views

Nothing says “autumn” better than sweet and hearty root vegetables!  For all you root veggie lovers out there, this is the recipe for you…and baby!


Because of their sweetness and creaminess, sweet potatoes, parsnips, turnips, and carrots are the perfect veggies to introduce to baby.  I bet they’ll chow down on this sweet veggie combo before taking on the “green” stuff!


As for us adults, this recipe is an easy and tasty alternative to your every day mashed potatoes.  Serve them as a side dish or use as a substitute for potatoes in your favourite Shepherd’s Pie recipe.


*TIP: If you make this for baby only I would halve the recipe and put the leftovers in the freezer for a quick go-to side dish.

8 cups of root veggies of choice (I used 3 medium carrots, 2 large yams and 2 parsnips)
1/2 large red onion, finely chopped
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. nutmeg
¼ cup extra-virgin olive oil
Vegetable broth, milk, formula or breast milk (quantity as desired for puréeing)
salt and pepper to taste

Preheat oven to 375 degrees.

Chop vegetables into 1-2 inch cubes.
*TIP: I usually chop carrots, parsnips and turnips slightly smaller than yams as they take a little longer to cook.  (If the veggies aren’t completely uniform there’s no need to worry as everything will be pureed together.)

Add veggies to a large bowl and toss with spices and olive oil to coat evenly.
*I usually add the salt and pepper to my portion only. (The last thing I need is for my son to develop my salt addiction at such an early age!)

Place veggies on a large baking sheet and cook for about 40-45 minutes (stirring every 10-15 minutes) or until fork tender.

*TIP: If you prefer a chunky veggie side dish simply remove your portion once tender, season with salt and pepper then continue to cook baby’s portion until very soft.

Let veggies cool then add to a large mixing bowl.  Mash with a potato masher or puree with a hand mixer.  Add your choice of broth, formula, milk or breast milk until you get the desired consistency.

Serve alone with a dollop of sour cream or as the perfect autumn side dish to your favourite protein!


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