How to make cider roasted carrots and parsnips for your baby

Nutritional components: calories: 146 (calories); carbohydrates: 27 (g); fiber: 2 (g); vitamin A: 11662 (IU); vitamin B12: 16 (mg); niacin: 1 (mg); Sodium: 225 (mg); Potassium: 520 (mg); Calcium: 50 (mg); Iron: 1 (mg)


  • 2/3 glasses of cider
  • 2 tablespoons olive oil
  • 2 tablespoons of apple cider vinegar
  • 2 tablespoons coarse grain Dijon mustard
  • 2 tablespoons of honey
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 750g carrots, peeled and cut into strips
  • 750g European parsnip, peeled and cut into strips

Method for making apple wine roasted carrots and parsnips

1. Preheat the oven to 280 degrees.

2. In a large bowl, add cider, oil, vinegar, mustard, honey, thyme and salt, and mix well. Add carrots and parsnips and mix well. Place the vegetable mixture in the prepared baking sheet.

3. Place the baking sheet in the oven for 35 minutes until the vegetables are tender. It needs to be stirred twice during baking to make the heat even.

Homemade baby cider roasted carrots and parsnips

Tags: children's food, grilled vegetarian food, mixed cooked food

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Carrot nutrition: rich in sugar, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanin, calcium, iron and other nutrients. It has the functions of removing phlegm, eliminating food, removing bloating and lowering breath. It has the ability to promote the production of photosensitive pigments in the eye, prevent night blindness, strengthen the eye's ability to distinguish colors, and also reduce eye fatigue and dry eyes.

Efficacies of Parsnips: It is used to treat cold, body heat, vomiting, abdominal pain, muscle pain, sores, eczema, hemorrhoids.

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