Root Veggie Medley

By chelyc13

roasting brings out the rich, earthy colors and flavors of nutritious root vegetables. And rosemary, like many other herbs, brings more than just delicious aroma and flavor to this dish. it's rich in antioxidants, compounds found in many plants that help boost the immune system and fight disease.

Ingredients

• 1 Sweet potato or yam
• 2 parsnips
• 2 carrots
• 2 tblsp olive oil
• 2 tsp minced rosemary
• 1/4 tsp salt
• 1/4 tsp pepper

Preparation

Step 1

1. Preheat oven to 400. 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.

2. 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.

3. 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 accommodate little mouths.

Refrigerate in an airtight container for up to 3 days.