These baked veggie fries mix sweet potato, pumpkin, and carrot into one golden tray of crispy, caramelised sticks. And yes — with a little luck and clever cutting, the kids might not even notice they’re eating carrot.
This little trick has helped me gently broaden my children’s palate. Since the three vegetables look almost identical once roasted, it’s all about how you cut them. Consistency is key — matching shapes help keep little eyes from spotting the difference. If even one carrot stick looks off, you’ll be caught in no time. 😉
Our son happily devoured the whole tray, carrots and pumpkin included. When I let him in on the secret afterward, he considered it thoughtfully and concluded that “maybe pumpkin is edible after all.” Naturally, two days later he had changed his mind — but that’s a game for another day. Taste memory is short, so the trick is simple: repeat often, smile sweetly, and let the fries do the convincing.
Trio Veggie Fries
Ingredients
Preparation
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Peel and clean the vegetables. Cut them into evenly sized sticks. Line a baking tray with baking paper, and arrange the vegetable sticks in a single layer.
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Press the garlic cloves into the olive oil and mix well. Drizzle the garlic oil over the vegetables, sprinkle with salt, and toss gently with your fingers until everything is coated.
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Bake at 170°C for 35–40 minutes, until soft and slightly golden at the edges.
