Having a toddler brings a lot of joy into my life.

It also brings on an increased chance of developing ulcers.

One of my biggest sources of stress these days is getting Liam to eat vegetables.

It drives me a little crazy.

He used to eat oatmeal that had pureed kale stirred into it. That’s pretty adventurous for a toddler.

Those days seem to be long gone. (It’s probably only been about a month, but it feels like an eternity.)

Luckily, the kid loves smoothies. This love allows me to sneak in a healthy serving of raw spinach for breakfast or lunch. That’s my insurance these days.

But right now,

I’m feeling like a rock star.

For dinner this evening, I put together an easy-to-make glaze for some roasted carrots and he voluntarily put them in his mouth for consumption. A lot of times he’ll put vegetables in his mouth, make me think he’s about to eat them, give them a chew, and then promptly open his mouth to eject the offensive material.

So, I feel like I won one today.

Savory Sweet Glazed Carrots

4-5 medium carrots, peeled and chopped into 1/4″ coins

1t liquid aminos/soy sauce/tamari (I used liquid aminos)

1t agave

1T cooking oil of your choice (I used olive oil)

1/2t apple cider vinegar

1. Preheat oven at 400F

2. Combine liquid ingredients in bowl

3. Toss carrots with glaze until coated

4. Spread onto cookie sheet

5. Bake for 30 minutes, stirring halfway through cooking time