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Oven-Roasted Root Vegetables

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Categories: Vegetarian
Type: Main Dishes

The natural sugars in parsnips, turnips, and carrots achieve a glorious conclusion when roasted.

Serves: Makes about 5 cups

Ingredients:

  • 2 pounds root vegetables, such as parsnips, turnips, or carrots, peeled and chopped into 1" pieces
  • 1 tablespoon olive oil

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Directions:

  1. Preheat the oven to 350°F.
  2. In a large bowl, toss the vegetables with the olive oil until evenly coated. Spread in 1 layer on a baking sheet.
  3. Roast in the oven for 30 minutes or until the vegetables are tender when pierced with a fork.
  4. Serve as a finger food or mash to a consistency appropriate for your child.
Tips:
  • These vegetables are a cinch to freeze. Let the vegetables cool completely and then throw into a plastic bag. Or, freeze the puree in ice cube trays. As a variation, fill a small ramekin with puree, top with Cheddar cheese, and bake in a oven for 15 minutes. Or puree and simmer with low-sodium chicken broth for an easy, nutritious soup.

excerpted from:

Reprinted from The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers, and You by Joohee Muromcew. Copyright © 2003 by Joohee Muromcew. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.

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