Roasted Root Vegetables

 Ingredients:

• 4 root vegetables (Choose from a variety of medium-sized potatoes, rutabagas, turnips, parsnips, beets, or sweet potatoes.)
• 2 carrots (chopped)
• 1 onion (medium, chopped)
• 1/4 cup cooking oil (vegetable, olive or canola oil)
• 3 tablespoons Parmesan cheese*

 Directions:

1. Preheat oven to 350°F.
2. Cut vegetables into large chunks.
3. Place in a medium bowl, and pour oil over top. Add Parmesan, and mix well.
4. Spread everything as an even layer on a baking sheet.
5. Bake for 1 hour or until tender. Peirce a few vegetables with a fork to see if they are tender. Your fork should easily poke through the skin of the vegetables.

 Allergy Warning:

This recipe contains milk.
*If you are allergic to the milk in cheese, try using a dairy-free cheese alternative. Or, sprinkle a little salt and pepper in its place.

 Cut Down on Choking:

For kids 2- 4 years old, serve food in the following ways:

• Cut all vegetables into half-inch pieces.