Roasted Carrots
Careful preparation is needed in this dish to ensure that your children are not at risk for choking. Cut each grape into quarters. Roast the carrots so that they are soft and easily chewed by your toddler. Cut them into pieces that are smaller than the windpipe.
INGREDIENTS | YIELDS 1½ pounds
- 8 ounces baby carrots, cut into thirds
- 1 tablespoon butter or trans fat–free margarine, melted
- ⅛ teaspoon cinnamon
- 1 tablespoon agave nectar
- 1 pound red seedless grapes, cut in quarters
- 1 pear, sliced
Preheat oven to 450°F.
In the microwave, steam carrots until slightly tender.
In a separate bowl, melt butter and combine with cinnamon and agave nectar.
In a medium bowl combine all ingredients together.
Spread mixture out on a baking sheet and roast in oven for 10–15 minutes or until tender.
Roasting Fruit in the Oven?
Roasting fruit is a wonderful way to bring its sweetness. Winter fruits tend to roast better than summer fruits. Pears, apples, and oranges all roast wonderfully. Lightly toss them with olive oil and a little sea salt and roast them in a 450–500°F oven for about 15 minutes to bring out their roasted taste.
