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Roasted veggies are such an easy way to enjoy a myriad of freshly cooked veggies without lots of hands-on time.

This a a combo we have learned to love! But really olive oil, salt, and time is good with any durable veggie, so if you need to, start simple with diced sweet potatoes then expand your kids palettes by adding different veggies over time.


1 bulb Fennel
2 Red Peppers
2 White Onions
1 White Potato
2 tablespoons of Thyme
1 teaspoon Sea Salt
2 tablespoons Olive Oil

Slice veggies in thin strips.
Toss in olive oil, salt, and thyme.
Roast at 350° for 40 minutes, stirring a few times.

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