These delicious soft cinnamon carrot fries are ideal for baby-led weaning, making them perfect for babies starting at 6-7 months and older. The sweet cinnamon flavor is a hit not just with babies, but also with toddlers and parents alike!
Ingredients
- 6 carrots (about 8 oz)
- 2 tablespoons olive oil
- Pinch of cinnamon
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Carrots: Peel the carrots and trim the ends. Chop them into ½-inch thick pieces, roughly the size of your finger. If any pieces are too long, cut them in half.
- Arrange Carrots: Place the carrot pieces on a baking sheet, either directly or lined with parchment paper for easy cleanup.
- Season: Drizzle the olive oil over the carrots and stir to coat them evenly. Add a pinch of cinnamon and stir again to ensure they are in a single layer on the baking sheet.
- Bake: Bake for 20 minutes, stirring halfway through to prevent sticking. After 20 minutes, check for softness by inserting a fork. If it slides in easily, they’re done; if not, add a couple more minutes.
- Cool and Serve: Allow the carrot fries to cool before serving them to your baby.
Storage
- Refrigeration: Carrot fries can be stored in the refrigerator for up to 3 days.
- Freezing: They can also be frozen for longer-term storage.
Variations
Carrot Puree: For a smoother puree, blend the carrots in a food processor with 2 tablespoons of water until smooth, and serve with a spoon.
Carrot Mash: For a mashed option, place the cooked carrots in a bowl and mash with a fork to your desired consistency.
