Friday, February 26, 2010

Oven-Roasted Root Vegetables

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

Makes : About 5 cups.

Root Vegetables, such as parsnips, turnips, carrots - 2 lbs, peeled and chopped into 1" pieces
Olive Oil - 1 tbsp

1. Preheat the oven to 350 F
2. In a large bowl, toss the vegetables with olive oil until evenly coated. Spread in 1 layer on a baking sheet.
3. Roast in the oven for 30 min 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.

No comments:

Post a Comment


Related Posts with Thumbnails