Root Veggie Medley

Mommy rating: ****

Baby rating: ****

Ingredients:

• sweet potato or yam (1)
• parsnips (2)
• carrots (2)
• extra-virgin olive oil (2 Tbsp)
• fresh rosemary (2 tsp minced) - I used dried
• salt (1/4 tsp)
• pepper (1/4 tsp)

Directions:

Preheat oven to 400*F.  Peel sweet potato, parsnips, and carrots.  Using a mandoline or chef's knife, carefully slice vegetables into rounds 1/2 inch thick.  Cut sweet potato rounds into quarters or as needed to roughly match the size of the parsnips and carrots.

  

Put vegetables in a ceramic or glass baking dish.  Drizzle with oil, sprinkle with rosemary, salt, and pepper, and toss to coat.  Roast until vegetables are tender, 15-20 minutes.

Depending on your baby's age and chewing ability, mash part of the cooked vegetable medley and puree part in a food processor and then combine for a variety of textures.  Or, simply cut vegetable pieces smaller to accomodate little mouths.

**Taken from Cooking for Baby**