Roasting veggies on a sheet pan is probably my favorite way to cook them in the fall. The ingredients in this veggie roast will fill your home with a scent reminiscent of a crisp fall day. It puts me in the mood for Halloween, fires in the fireplace, and decorating for the holidays! My favorite part of this recipe is to top the veggies with some fresh thyme before I throw it in the oven. The smell is heavenly!
Jump to RecipeFor Littles
These sheet pan veggies are not only incredibly tasty, but they’re easy for your little one to eat! my 16-month-old loves them (especially the sweet potato), and I will serve it alongside a protein. The sweet potato is easily mushable after cooking, and the broccoli can be shredded more if needed. You can serve these to your little 9 months +!
How To
Chop up your veggies and throw in the bowl with olive oil, cinnamon, garlic powder, oregano, salt and pepper.
Spread on a sheet pan and top with thyme.
Roast and serve warm!
Roasted Sweet Potatoes and Broccoli with Thyme
Course: Fall, Healthy, Main Dishes, Recipes4
servings10
minutes25
minutesIngredients
1 medium sized sweet potato (peeled, cut into 1/4 inch slices, cutting crosswise)
2 small heads of broccoli (florets cut into a similar size as the sweet potato)
2 tablespoons olive oil
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
Directions
- Preheat your oven to 400 and prepare a baking sheet lined with parchment paper.
- In a medium sized bowl, throw in the sweet potatoes, broccoli, cinnamon, garlic powder, oregano, salt and pepper. Mix together until all the vegetables are coated in the olive oil and spices
- Spread out the vegetables onto the prepared sheet pan, making sure the vegetables are not touching each other. If they are too crowded in the pan, you will want to split the veggies into two sheet pans (if the vegetables are too close together, they will steam instead of roast)
- Top with the fresh thyme, spread out the thyme sprigs evenly over the vegetables.
- Put in the oven and roast for 25-30 minutes, until til the vegetables are lightly browned and done.
- Serve warm! I love to serve these along with a protein like chicken or even a burger! You can store in an airtight container for up to 3 days. Enjoy!:)
