This Roasted Root Veggie + Thyme Baby Food Puree is perfect for fall! This golden yellow puree is filled with roasted carrots, sweet potatoes, parsnips, and beets and sprinkled with a little olive oil and thyme for a delicious and healthy baby puree meal!
Seriously… this puree is sooooooo pretty 😍
It’s a good thing I just ate lunch (which consisted of the girls’ leftovers from their bento boxes… poor me) because this puree is looking so good right now that I might end up licking the screen.
It has been known to happen before.
Last month, I made the same recipe but instead of pureeing it, I left the veggies roasted and whole for a simple finger food or side dish. They were so good that the entire family ate them all within two days.
But then I had to turn it into a puree, because 1) it’s kinda what I do with everything I make.. can this xyz meal be turned into a puree for baby?? 2) roasted vegetables have so much depth and flavor that these four veggies were destined to be in a puree together. 3) it was so good that I needed every baby I know to try this combination. Let me re-phrase that, every baby, for the sake of their developing bodies and taste buds needs to try this puree.
Even though it is now officially spring (yea!!!!!!), and in my neck of the woods that means that today it was 78 degrees and tomorrow it is forecasted to snow, that doesn’t mean that we are going to stop roasting some delicious and colorful vegetables for the little ones.
Not a chance.
Especially when we are roasting carrots, parsnips, beets and sweet potatos that are all tossed together in a little olive oil and thyme.
Why would we ever stop roasting vegetables?
Oh yea, when it is in the dead of summer and in the triple digits, then the oven is officially off limits. During that hotness, you go for a simple raw puree or maybe a steamer puree if you are brave.
But for now, we are going to roast us some veggies! 👊🏻
Full of antioxidants, beta carotene, fiber, vitamin C and like a thousand other amazing vitamins and minerals – this puree has it going on.
Plus, it still has a fair amount of sweetness in it from the carrots and sweet potato so it is an instant hit with the little ones. Even for babies that may prefer the sweeter purees, this one will win their tastebuds over.
As you know, my girls aren’t in the puree phase anymore, but that doesn’t mean that I don’t still give them purees. Since I always seem to be testing new purees #babyfoodbloggerproblems, I first always try to give away half of the puree to babies I know that are in the puree stage. Then I spoon the rest into reusable pouches and serve them to the girls as snacks on the go, as part of their lunches or even for a quick breakfast. I have a special place I keep the reusable punches in the fridge and the girls still fall for me spinning them as a special treat <—- suckers!
Today, while we were at the zoo with a bunch of our friends (4 moms herding 8 kids under 4… help us!), the girls sat and ate their reusable pouches that were filled with 4 different types of vegetables #momwin. I also brought a bag full of Mini Super Green Spinach Muffins for all the kids to eshare, and I am now that mom that packs veggie pouches and spinach muffins for playdates at the zoo!!
So let’s get chopping!
First you are going to peel and chop for what seems like days, don’t let that time requirement or your sleep depravation talk you out of it. Just blast some happy tunes, relax and enjoy your time in the kitchen.
Next, we toss the chopped vegetables onto a baking sheet, drizzle with some olive oil, sprinkle with some dried thyme and pop it into the oven.
When the veggies are all golden brown and tender, and after you sneak a couple of them into your mouth even though they are way too hot, you transfer all of the veggies into a blender and puree until you have the creamiest, smoothies and most delicious puree you have ever tasted.
This puree is Mom, Little Kid and Toddler approved!
Roasted Root Veggies + Thyme Baby Puree
4 carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
2 parsnips, peeled and chopped
1 golden beet, peeled and chopped
2 teaspoons olive oil
1 teaspoon dried thyme
1 cup water, breastmilk or vegetable stock
1. Preheat oven to 400 degree F. Line a baking sheet with tin foil or a silicon mat, or spray with cooking spray.
2. Place the carrots, sweet potato, parsnips, golden beet on the baking sheet, drizzle them with the olive oil and sprinkle with thyme and mix together with your hands or a big spoon until everything is incorporated.
3. Bake for 30 minutes, stirring halfway through, or until tender. If you cut larger pieces it might take you an additional 10-15 minutes of roasting time.
4. Transfer all ingredients into a blender and add the liquid. Puree until smooth, roughly 60-90 seconds, adding additional liquid in 1/4 cup increments if needed.
Yield – 30 ounces
Storage – 4 days in fridge, 4 months in freezer
Items You Need to Make This Puree –
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