Today's recipe is brought to you by the letter "R" ..
Everyone has a favorite food, and although she can't communicate much beyond pointing, clapping, signing for "more," babbling "that," "this," and rooooaring like a lion, we are quite sure that the recipe that follows is her favorite. The Husband is also a fan, so much actually that we had to start doubling this recipe to use as an adult side dish as well.
Roasted Root Vegetables with Rosemary
Ingredients:
1 parsnip, washed and trimmed, wax removed
2 carrots, washed and trimmed
1 sweet potato, washed
Olive Oil
1-2 tablespoons Rosemary, crushed
Procedure:
Preheat oven to 375 degrees
Chop all vegetables to a uniform size (if feeding to a young child, we tend to choose something between 'finger food' size or a bit smaller).
Toss vegetables in 1/8-1/4 cup olive oil, sprinkle with rosemary.
Spread in 8x8 or 8x13 glass pan and cook, uncovered, 30-45 minutes, or until vegetables are fork-tender.
Allow to cool.
For adults, may add salt and pepper to taste
We hope you enjoy as much as our LittleOne!
4 comments:
Your vegetables look great! I love parsnips but they didn't grow well here this year. I guess that gives me more to look forward to next year.
I made a similar mix of roasted root veggies this week, introducing our kids to parsnips and turnips. The parsnips were well received. I'll definitely try them with rosemary next time!
Roasted Root Vegetables are my favorite healthy comfort food! And I love them with fresh rosemary! :)
Southern Momma - we have another root vegetable concoction we make with a maple glaze and turnips instead of sweet potato. I love how we've found some overall "family" friendly dishes like this that can further include our LittleOne in family dinner :)
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