Baked Zucchini Fries and Maple Roasted Baby Carrots

Lately I have been making a lot of foods that Wesley and I can enjoy together. He is 13 months old now and is very much into feeding himself but is pretty particular about textures. He won't eat anything too mushy and he doesn't have enough teeth to chew very well so there is a fine line I must walk in order to prepare something that we both will like. I hit the jackpot with these two delightful finger foods/ side dishes! This morning they will be our snack and tonight I am serving them with the Country Style Pork Ribs for us adult-folk.

Note: Both of these dishes can be made at the same time because they require the same cooking temperature.

                                              Baked Zucchini Fries 

Ingredients: 
1 large zucchini
1 tsp paprika
1 1/2 tsp salt
1 1/2 tbsp olive oil

Method:
1) Preheat the oven to 400F
2) Slice the zucchini into "fries" by cutting it in half first and then each half into 8 pieces.
3) Toss the zucchini in a bowl with the olive oil, paprika and salt.
4) Place in a single layer in your baking dish. Bake until the edges begin to brown, about 20 minutes.

                                             Maple Roasted Baby Carrots 

These are the quantities you will need for every 10 baby carrots. Adapt the recipe for your own needs!

Ingredients: 
10 baby carrots
1 tbsp pure maple syrup
1 1/2 tbsp olive oil
salt to taste

Method: 
1) Preheat the oven to 400F
2) Cut your baby carrots into halves and quarters. If you do a combination of both you will get different textures and varying degrees of doneness.
3) Toss the carrots, olive oil and maple syrup in a bowl until evenly coated.
4) Place in a single layer on a baking sheet.
5) Roast until the carrots are browned, about 20 minutes. Leave in longer if you prefer them to be darker!

                                                            ENJOY!!!!!!!!!!!!