Tags: Baby Purees Fall Healthy Kids Little Foodies

There are some foods that little ones just take to, and others you gotta serve with a lot of love mixed in. Carrot was that food for my boys. I’m not a carrot fan and I’m thinking maybe that transferred to them in the womb…is that possible? Either way, carrots were a hard sell in our home.

Completely understanding their aversion, I decided to go at this from another angle: WWID? (what would Ina do?) Well, that’s easy, she’d roast them…she literally roasts everything.

I roasted the carrots, pureed them with a little nutmeg and my boys gobbled them up. Success!

Thank you, Ina! 

ROASTED CARROT & NUTMEG PUREE

• 2 lb carrots, peeled and diced
• Olive oil
• 3/4 tsp ground nutmeg

Preheat oven to 400°
Line a baking sheet with parchment paper.
Toss carrots in a little olive oil and spread out on prepared baking sheet in an even layer.
Roast in preheated oven for 15-18 minutes, or until carrots are soft.
Puree with nutmeg until smooth.
Add water, breast milk, or formula a couple tablespoons at a time until desired consistency is reached.