Ingredients

2 carrots
2 parsnips
1 sweet potato or yam
2 tablespoons olive oil
2 teaspoons thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

My niece has some of the best eating habits of any one-year-old. Again, I attribute this largely to the dedication of my brother and his wife to expose her to a wide variety of foods. Now that my niece has just started getting some teeth she has started moving from puree to more solids. This recipe for roasted veggies is great for babies and just as wonderful for adults too! Also, any root veggie will work just pick something that is in season.

1. Preheat the oven to 400. Peel your root veggies. Carefully slice all of the veggies to roughly the same size.
2. Put the vegetables in a glass or ceramic baking dish and drizzle with olive oil, thyme, salt and pepper. Toss to coat. Cook for 15-20 minutes.I tossed mine in a small bowl and then cooked the root vegetables on a tin-foil lined cookie sheet.
3. If your child is small, you can puree it or chop it into the appropriate size for your child.

Makes 2 cups.

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