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+ servings
A small glass jar filled with roasted root veggie baby food puree.

Get the recipe: Roasted Root Veggies + Thyme Baby Food

5 stars (8 ratings)
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!


  • 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!

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