Roasted Root Vegetables
These veggies are bursting with antioxidants, fiber, and essential nutrients that are vital for growth and development. This simple dish is full of flavor and the perfect accompaniment to any meal. Puree using a food processor or food mill for babies.
1 medium carrot, peeled, trimmed, sliced (about 1⁄2 cup)
1 medium potato, scrubbed, cubed (about 11⁄2 cups)
1 medium beet, peeled, cubed (about 1 cup)
1 tablespoon olive oil
3⁄4 teaspoon salt
Preheat oven to 400°F. In a mixing bowl combine carrots, potatoes, and beets. Drizzle with olive oil and salt and mix to combine. Pour onto a greased baking sheet in a single layer. Bake for 20 to 25 minutes, until tender.
YIELD: 2 cups
Nutrition Information per 1⁄2 Cup
Calories: 94, Total Fat: 4 grams, Saturated Fat: 0 grams, Carbohydrate: 15 grams, Sugars: 3 grams, Protein: 2 grams, Sodium: 251 milligrams, Cholesterol: 0 milligrams, Fiber: 3 grams, Vitamin D: 0 IU, Calcium: 18 milligrams, Iron: 0.8 milligrams