Roast Baby Carrots

Shapes can be a big game changer for feeding picky little eaters.  Luckily, The Young Tongue is not part of the club.  But she was quick enough to point at the baby carrots in the organic section!


I peeled each and every single one of them, but usually, this step is unnecessary.  Then I placed them in a le creuset dish and added some capers, sea salt, and olive oil.  I then plopped it in the oven for 20 minutes at 180 Degrees Celcius.

I then added some Balsamic Vinegar from Modena just to add that bit of tartness (baby carrots are really sweet).  The Young Tongue enjoyed eating them because she could hold each and every piece!