One Pan Roasted Vegetables (6m+)

This meal requires a knife, a cutting board, a bowl (technically you could toss the veggies in oil and seasoning directly on the pan, but I like to do it in a bowl first), and something to roast them on.

(“Recipe” is at the bottom!)

This is something you can modify GREATLY. Today I used butternut squash (since I already had some peeled and chopped from last week’s veggie prep), sweet potato, and carrot. I put some cooked chicken apple sausage on top as well, but you can keep it just vegetables if you want!

A few other great combos:

  • broccoli, potato, carrot
  • Brussels sprouts, sweet potato
  • mushroom, potato, green beans (have you ever tried roasting green beans?)

Technically you can do any combination you have on hand. The trick is knowing how long each thing takes (approximately). Sweet potatoes take longer than butternut squash, so they’re cut a little smaller. Carrots take a while, so I cut them small as well. Broccoli can take as long or as little as you want! I like them to be very tender, with crispy bits on the ends, so I cook mine for a while. Brussels sprouts are the same; some people like them crunchier, but I like mine tender. 

Regardless, cut them as small as your baby can handle. A new eater (6-8 months) will need larger pieces since small pieces will be too hard to pick up. After 8-9 months – once the pincer grasp has developed – and your baby can pick up smaller bites, then you can cut the vegetables smaller. 

I coated mine in olive oil, salt, cinnamon, and maple syrup. 

SALT. Salt is not recommended under age 1, so my recommendation is to omit the salt, at least for your baby’s portion. You can toss them in JUST oil and put them on the baking sheet. THEN add salt and other stuff to your own and put the rest on the other side of the baking sheet. 

SUGAR. Even though maple syrup is a natural form of sugar, it’s still added sugar, and I wouldn’t add it to my under-1 baby’s food. Sweet potatoes and butternut squash are naturally a little sweet, so it’s really not even necessary. A baby’s taste buds are not worn down like ours are! So they get all the good flavor without having to modify it. We, as adults, often add salt and sugar because it brings the flavor out. We need that a little more than a baby. Just because you think it “needs” salt or sugar doesn’t mean your baby will think that! Keep it safe for now and don’t bother with salt or sugar, at least not at first.

After that, I roasted them at 400 degrees F (about 200C) for 25 minutes. The time will depend on which vegetables you use and how small you cut the pieces! Check them at 20 minutes and then every 5 minutes after that, until the biggest/hardest pieces are tender.

“RECIPE”

  1. Preheat oven to 400 F.
  2. Peel and chop vegetables of your choice.
  3. Toss in oil (and other seasonings, if you’d like).
  4. Place on a parchment-lined baking sheet (or use a silicone mat).
  5. Roast for 20-30 minutes, until the biggest/hardest pieces are tender.