We're back into the swing of things here, and that means that today is baby food day!
Roasted Carrot Puree, 3 ways
Roasted Carrots with Nutmeg and Cinnamon
Preheat oven to 375F
Peel and quarter 6 carrots
Put 1" water into roasting pan, along with carrots
Sprinkle carrots with 1/4 tsp nutmeg, and 1/4 tsp cinnamon
Bake for 45 minutes
Puree to desired consistency, then spoon into ice cube trays and freeze overnight. Transfer cubes into freezer safe bag for storage.
Roasted Carrots and Sweet Potatoes with Cinnamon
Peel and chop 1 sweet potato
Add a few handfuls of baby carrots to roasting pan
Add 1" of water to roasting pan
Sprinkle mixture with 1 tsp cinnamon
Bake for 45 minutes
Puree to desired consistency, then spoon into ice cube trays and freeze overnight. Transfer cubes into freezer safe bag for storage.
Roasted Carrots with Basil
Peel and quarter 6 carrots
Add 1" of water to roasting pan, along with the carrots
Add 1 tsp of dried basil (or fresh if you prefer)
Bake for 45 minutes
Puree to desired consistency, then spoon into ice cube trays and freeze overnight. Transfer to freezer safe bags for storage.
There you have it! Three ways to do baby food carrots!! So far, my son is in love with the Roasted Carrots with Nutmeg and Cinnamon. We're very excited to try the Roasted Carrots with Basil this week.
Not to mention, the house smells delish while the carrots are roasting!!
1 comment:
I did my first baby food today- but it was just regular carrots :)
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