Hi! Remember me?
Well, it has been a month. I know, it's awful.
The thing is, the holidays came and then I got busy, and then I got busier, and then life happened and now here we are. In January.
It seems that now that the Peanut can eat just about anything... he's actually eating less new things than ever before. Why is that? I think that toddler foods are somehow less planned, less of a decision and so maybe I've gotten lazy on trying new things.
Maybe I'm intimidated when it comes to making more grown-up foods.
Maybe it's just me.
Either way, I've just reminded myself that I need to pay more attention to diversifying Peanuts foods.
Especially now that he is more conscious of what he is eating.
We had lots of gorgeous carrots in our CSA box this past week, along with a bunch of rosemary and I have a gallon of apple cider sitting in the fridge.
Throw it all together and you have a great side for the whole family!
Apple Cider Carrots with Rosemary
1 lb carrots, peeled and cut into slices that are roughly the same size
1/4 cup apple cider
1 teaspoon minced fresh rosemary
drizzle of extra virgin olive oil (maybe about 2 teaspoons)
salt and pepper to taste (optional)
Preheat oven to 400°F.
Place your carrots in a medium baking dish and toss with olive oil, rosemary, salt and pepper (if you are using them).
Pour apple cider into the dish and cover with foil.
Bake for 20 minutes and then remove and discard the foil,
give them a stir and bake for another 25 minutes or until fork tender.
-Instead of rosemary, use thyme, oregano, savory or even nutmeg
-Add sliced of apples when you roast
-Add other root veggies like parsnips
Refrigerate for up to 3 days or freeze for up to 3 months.
Carrots have lots of carotenoids that work as antioxidants, convert to vitamin A, boost the immune system and protect and enhance your eyes and sight.