Foodie Friday: Roasted Carrots with Tarragon

My little one has always been a strong eater. Always.  As soon as we got her on solid foods, she couldn't get enough.  We would always laugh at how much she would put away. I might've already told you that Ms. Mary from her daycare once said that "She will have to marry a rich man so he can afford to feed her!"  Amen to that. 

Lately, however, she has gotten pickier and pickier.  Part of the problem is that she still doesn't have molars, so she can't get too adventurous with textures, but she also hasn't been trying stuff that she's disliked in the past.  One time she tried cooked carrots, but they were too hard. I hadn't cooked them enough. For months after that, she wouldn't even let us put the carrots on her plate without getting fussy.  This recipe finally convinced her to love carrots!!!

Not the best plating I've ever done, but she liked it.

Roasted Carrots with Tarragon

2 lbs carrots

dried tarragon

olive oil

salt

Peel your carrots and cut them into 1/4 inch rounds.  I cut them small since my daughter would be eating them, but you could go larger.  Lightly coat them in olive oil (about 2 Tbsp), then sprinkle on the tarragon and salt to taste.  We like a lot of tarragon and a little salt, especially since we don't want Corgan to get used to eating a lot of salt.  Then roast them in a covered pyrex dish for 40 minutes at 425 degrees.  For adult consumption, I would probably cook them for 30 minutes so they have a little more crunch.  They are delish!