Oven-Roasted Root Vegetables
2 pounds root vegetables, such as parsnips, turnips, or carrots, peeled and chopped into 1" pieces
1 tablespoon olive oil
Preheat the oven to 350°F.
In a large bowl, toss the vegetables with the olive oil until evenly coated. Spread in 1 layer on a baking sheet.
Roast in the oven for 30 minutes or until the vegetables are tender when pierced with a fork.
Serve as a finger food or mash to a consistency appropriate for your child.
Tips: 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