Veggie Goodness

Thursday, February 18, 2010

This recipe hit a home run with the family tonight, so I thought I pass it along. It's from the latest issue of Martha Stewart Living.

Roasted Carrots with Feta and Parsley

3 pounds medium carrots, cut 1/2 inch thick on the bias
3 Tbsp extra-virgin olive oil
1/3 cup crumbled feta cheese
2 Tbsp chopped fresh parsley (or just sprinkle on some dried parsley)

1. Preheat oven to 425 degrees. Toss carrots with oil on a rimmed baking sheet, and season with salt and pepper. Roast until carrots are tender, about 25 minutes.
2. Transfer carrots to a bowl, and toss with feta and parsley.

I usually don't have any trouble getting Avery to eat her fruits and veggies. With the addition of cheese, she really gobbled it up. Now, if I could just get her to eat meat. Looks like I've got a budding vegetarian on my hands. If you have any advice on getting a toddler to eat meat, please pass it along.

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