Roasted Root Veggies + Thyme Baby Food
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!
Servings: 30 ounces
- 4 carrots peeled and chopped
- 1 medium sweet potato peeled and chopped
- 2 parsnips peeled and chopped
- 1 golden beet peeled and chopped
- 2 tsp olive oil, coconut oil or avocado oil
- 1 tsp dried thyme
- 1 cup water, breastmilk formula or vegetable stock
Preheat oven to 400 degrees. Line a baking sheet with tin foil or a silicon mat, or spray with cooking spray.
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.
Bake for 30 minutes, stirring halfway through, or until tender when pricked with a fork. If you cut larger pieces it might take you an additional 10-15 minutes of roasting time.
Transfer all ingredients into a blender and add the liquid. Puree until smooth, roughly 1-2 minutes, adding additional liquid in 1/4 cup increments if needed. I had to add 1 1/2 cups of water to the puree pictured above.
Age: 6+ months
Yield: 30 ounces
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!