What do you get when you throw together half a bag of frozen edamame beans, some leftover tomatoes, a can of corn, and some balsamic vinegar?! A tasty new dish for you and for baby!! I’ll admit it, this recipe was an experiment…gone good (thank goodness!). I’ve roasted tomatoes in the oven before and they turned out delicious so I figured I couldn’t go wrong with this one.
I prefer the chunky “adult” version of this dish (which is great for toddlers), while my husband prefers the creamy pureed version, or what I like to call, “edamole!” Decide for yourself, but either way you eat it, it’s delicious! (On a side note, I’m assuming it isn’t necessary to specify which version is “baby-friendly!”)
(Makes about 2 cups cooked)
1 cup fresh or thawed edamame beans
1 cup corn
2 ripe Roma tomatoes
1/4 finely chopped red onion
2 cloves garlic, halved
2-3 tbsp. extra-virgin olive oil
pinch of paprika and oregano
1 tsp. brown rice syrup (or 1 tbsp. sugar)
2-3 tbsp. balsamic vinegar
* You might want to adjust the acidity or sweetness depending on your taste, or whether or not your baby likes their food bland or with a little kick! The next time I make this I will definitely add a bit more condiment, but then again, I love my food well seasoned!
Set oven to 400 degrees.
Mix edamame, corn, and onions in a large bowl.
Chop tomatoes lengthwise and squeeze out excess juice. Chop into 2 inch chunks then add to the bowl.
Add garlic, vinegar, brown rice syrup, spices, and olive oil. Mix until the veggies are well coated.
Pour veggies onto a large baking sheet. Cook for about 10-12 minutes, stirring a few times during the cooking process.
*If you find that the veggies are sticking to the pan just add another tablespoon or two of oil and mix again to coat them.
Sprinkle with some freshly chopped parsley and add a pinch of cayenne pepper (in the adult version!) for some extra kick! Serve chunky (for “experienced” eaters!) or puree or mash with a fork.
Serve immediately or freeze in baby cubes.