1. Preheat the oven to 200°C. Wash and cut the carrot and potato into small, toddler-friendly cubes.
2. Toss the cubes with olive oil and spread them on a baking tray. Roast for about 20 minutes until tender.
3. Meanwhile, cut the turkey into small pieces and lightly cook them in a non-stick pan over medium heat for 8-10 minutes until fully cooked.
4. Allow all ingredients to cool to a safe temperature before serving.
5. Arrange the turkey and roasted vegetables on a toddler-safe plate with a side of fresh blueberries.

Summary:

This toddler-friendly lunch offers a balanced mix of lean protein, vegetables, and fruit, ideal for baby-led weaning. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.

Allergy Info:

Contains turkey; check for poultry allergies and avoid added salt.

Possible Side Effects:

Ensure all pieces are soft and suitably sized to reduce choking hazards; always supervise mealtime.