Saturday, September 27, 2008

Root Vegetable Snack



For Mikey to eat all the vegetables that he should, I can't just serve vegetables at dinner, I've got to offer them all the time. So, I've started doing root vegetables for his afternoon snack. I never know when Mikey is going to chow down on the vegetables that I've prepared or turn his nose to them. I do know that I've got to keep offering them.

This week, I've been baking sweet potatoes, potatoes, or carrots while he naps, and then putting them out for him to snack on when he wakes. I am overjoyed with the amount of vegetables that he ate this week. My dad came over and said, "Wow! He can't eat those sweet potatoes fast enough."

There will probably be a couple weeks where it feels like he isn't eating enough vegetables. And then, I'll nail the right vegetable, cooked the right way, and served at the right time of day. I'll be in mommy bliss for awhile until he changes, again.

2 sweet potatoes
2 tablespoons olive oil
1 teaspoon rosemary
salt and pepper

Peal and chop into cubes two sweet potatoes. Put in a bowl and coat with olive oil. Finely mince rosemary and season with salt and pepper. Dump the bowl on a cookie sheet and bake at 350 degrees for about 45 minutes. Keep an eye on them and give them a little toss about half way throw the cooking. Use any leftovers for dinner.

Read my other post on root vegetables here.

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