How-To Tuesday: Roasted Carrot Puree, 3 Ways

We're back into the swing of things here, and that means that today is baby food day!

Roasted Carrot Puree, 3 ways


Roasted Carrots with Nutmeg and Cinnamon



Preheat oven to 375F

Peel and quarter 6 carrots

Put 1" water into roasting pan, along with carrots

Sprinkle carrots with 1/4 tsp nutmeg, and 1/4 tsp cinnamon

Bake for 45 minutes

Puree to desired consistency, then spoon into ice cube trays and freeze overnight. Transfer cubes into freezer safe bag for storage.


Roasted Carrots and Sweet Potatoes with Cinnamon



Peel and chop 1 sweet potato

Add a few handfuls of baby carrots to roasting pan

Add 1" of water to roasting pan

Sprinkle mixture with 1 tsp cinnamon

Bake for 45 minutes

Puree to desired consistency, then spoon into ice cube trays and freeze overnight. Transfer cubes into freezer safe bag for storage.


Roasted Carrots with Basil

Peel and quarter 6 carrots

Add 1" of water to roasting pan, along with the carrots

Add 1 tsp of dried basil (or fresh if you prefer)

Bake for 45 minutes

Puree to desired consistency, then spoon into ice cube trays and freeze overnight. Transfer to freezer safe bags for storage.


There you have it! Three ways to do baby food carrots!! So far, my son is in love with the Roasted Carrots with Nutmeg and Cinnamon. We're very excited to try the Roasted Carrots with Basil this week.

Not to mention, the house smells delish while the carrots are roasting!!