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Oven-Roasted Root Vegetables

Categories: Vegetarian
Type: Main Dishes

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

Serves: Makes about 5 cups


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

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  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.
  • 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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