Citrusy Brown Rice with Roasted Root Veggies
1 large sweet potato, peeled and diced (approx. 2 cups)
½ lb. carrots, peeled and sliced (approx. 2 cups)
3 tablespoons extra-virgin olive oil
¾ teaspoon cinnamon
¾ teaspoon salt
2 tablespoons orange juice
2 cups cooked brown rice
½ cup raisins
Preheat oven to 400.
On a parchment lined baking sheet, toss sweet potatoes and carrots with 2 tablespoons of the olive oil, cinnamon and ½ teaspoon of the salt. Place in oven and bake for 20-25 minutes, until fork tender and golden in spots.
In a small bowl whisk together orange juice and remaining 1 tablespoon of olive oil and ¼ teaspoon of salt.
In a large bowl, add the cooked brown rice, roasted veggies and raisins. Pour the orange juice mixture over the brown rice and stir to combine.
3.2.2708 *If making baby food, double the amount of carrots and sweet potatoes. Add to a separate baking sheet and roast as described above, omitting the salt. Once cooked through and soft, add to a food processor with a little water and puree until smooth; adding more water as needed until desired consistency.
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