So I brought home this GORGEOUS assortment of fruit and veggies from the Farmer's Market last weekend.
Don't you just want to dive right in?
Anyway, I have been dying to try this recipe I found on Kraft Foods (my absolute favorite site for quick and easy recipes... seriously... try their "Use What's On Hand section... Brilliant!), for Roasted Beets and Carrots, but I realized I didn't have Catalina dressing. I improvised in a few other areas as well... mostly because I am terrible at following directions. Regardless, my version turned out AWESOME!
This is a perfect Baby Led Weaning recipe for a few reasons...
- Babies LOVE carrots and beets (at least mine does)
- I was able to cut the beets into easy-to-grab chunks and the carrots into thick slices... perfect for baby girl to pick up and feed herself
- The texture was perfect... not mush, but not raw. The pieces didn't smash or crumble when she picked them up, but they were easy for her to chew
- Mommy liked it too!! :)
- I used a foil pan instead of foil wrap... I had an extra one on hand and didn't feel like messing with the wrap thing, although a wrap would be fairly simple too.
- I cleaned, skinned and chopped the beets and carrots at the same time rather than roast the beets whole (this is where I skipped the direction reading part, but it turned out just fine).
- I seasoned the beets with a little ground ginger (I never measure... ever) and roasted them covered with foil in the foil pan for about 45 minutes.
- Then I added in the carrots and tossed both in Russian dressing (Russian... Catalina... same difference, right? Well, it was what I had on hand and it worked for me).
- I resealed the foil and roasted for another 15 minutes.