Veggie Medley

1 sweet potato
2 parsnips
2 carrots
2 tbsp extra virgin olive oil
2 tsp fresh rosemary, minced
^1/4 tsp salt
^1/4 tsp pepper

Preheat oven to 400^oF. Peel sweet potato, parsnips and carrots, cut vegetables into similar-shaped chunks.

Put vegetables into baking dish and drizzle with oil. Sprinkle rosemary, salt and pepper and toss to coat. Roast 10 - 15 minutes until vegetables are tender.

Either chop or mash vegetables according to what your baby is comfortable chewing.

Note: to store, refrigerate in an airtight container for up to 3 days.