Trying to get more nourishing veggies into your day? This breakfast sheet pan meal is the perfect way to do it. A mixture of different vegetables are easy to prep and throw in the oven while you simmer a sweet berry sauce on the stove. Throw it all together for breakfast magic! Paleo and AIP friendly

veggie sheet pan breakfast from above

One common complaint I get – and 100% understand because I struggle with it too – is that it sometimes seems hard to get enough veggies in. When people like Dr. Sarah Ballantyne recommend that we get at least 8 servings a day of vegetables it feels like we'd have to be eating a gazillion lunches and dinners!

However, breakfast actually is an excellent meal to eat some nutrient dense veggies. You may need to change it up from the garlic and onion-laden savory dishes if you're a “sweet breakfast” kind of person, but when you sweeten it a bit with something like a berry sauce, it's actually quite doable.

Trust me on this one – I'm definitely a “sweet breakfast” kind of person and I really like this meal.

The sheet pan breakfast ingredients (plus substitutions)

There are several components to this meal – the veggies, some fruit, mushrooms, and seasoning.

The veggies:

Sweet Potato – this root vegetable gives bulk to this dish, which I find necessary in the morning. I don't want to eat bird food in the morning, I want something solid and filling! You can substitute with butternut squash or acorn squash instead though.

• Parsnips– Parsnips are not used a ton in recipes for some reason, but they should be! They've got a nice mild, sweet flavor. They look similar to carrots but are typically creamy white or tan in color. You can substitute with carrots if you can't find them or omit them altogether.

Brussels Sprouts – my favorite veggie always has to make an appearance in each meal! Omit if you hate them, but at least try them if you haven't since childhood.

Kale – this leafy green gets thrown into the oven in the last 10 minutes to crisp it up, making it a fun crunchy addition to the meal. You could substitute with a different leafy green, like spinach or chard, but they won't crisp up like kale will.

The fruits:

Apple – the apple is chopped up and roasted with the rest of the veggies to soften it and give it a nice flavor. You could substitute with a pear or grapes.

Mixed Berries – these are cooked down to make the sweet berry sauce. I like to use frozen mixed berries as they're easily found and reasonably priced. If you can't find mixed berries you can use any berry of choice, fresh or frozen.

Berry sauce for veggie sheet pan breakfast

Mushrooms:

Sliced Mushrooms – I typically use pre-sliced baby Bella or Cremini mushrooms as they make quick work of prep. Any mushroom you like will do here though!

Seasoning:

• Sea Salt and Thyme – just two small seasoning ingredients, but they'll add a lot of flavor!

How to make this delicious meal

The beauty of this meal is how simple it is to make.

• Prep the veggies and apple by slicing and dicing according to the directions and place on a sheet pan and roast

• While the veggies are roasting simmer the berry sauce on the stove

• Add the kale in the last 10 minutes of roasting to crisp it up

Done!

Veggie Sheet pan breakfast from the side

Alternate ways to serve it

If you're not on AIP you can add a fried egg over top. This is also a great idea if you're on AIP and serving this to family members who might want something more.

There is no meat in this particular dish, but you can also add a sausage patty when serving or some sausage on the sheet pan when roasting. Some sausage patty ideas though are Maple Blueberry Sausage (Paleo, AIP) and Apple Thyme Sausage (Paleo, Whole30, AIP)

Make it ahead of time

You can roast the veggies and make the sauce up to 4 days ahead of time, but the kale will not stay crispy after going in the fridge.

So my suggestion is to prep the veggies and sauce ahead of time and then simply throw everything in the oven right before serving.

More delicious Paleo and AIP Sheet Pan meals

Mediterranean Sheet Pan Chicken (Paleo, Whole30, AIP)

Sheet Pan Coconut Chicken (Paleo, Whole30, AIP)

Brussels and Candied Carrots Bowl (Paleo, AIP) – this has a kale salad component as well, but 90% of it is a sheet pan meal

More Helpful AIP & Paleo Resources in the Freebie Library

If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.

Veggie Sheet Pan Recipe

I hope you enjoy this sheet pan breakfast! If you make it I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingonpaleo!

Veggie Sheet Pan Breakfast (Paleo, AIP)

Author: Michele
Servings: 2 people
Trying to get more nourishing veggies into your day? This breakfast sheet pan meal is the perfect way to do it. A mixture of different vegetables are easy to prep and throw in the oven while you simmer a sweet berry sauce on the stove. Throw it all together for breakfast magic! Paleo and AIP friendly
Make ahead:
Prep and roast up to 4 days ahead of time. You could also just prep the veggies and then roast right before serving if you'd rather.
If making the stewed berries, that can also be made up to 4 days ahead of time as well. Store separately from the roasted veggies.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients
  

  • 1 Sweet Potato peeled and diced
  • 15 Brussels Sprouts halved
  • 1 Apple cored and diced
  • 2 Parsnips peeled and diced
  • 8 oz sliced Mushrooms
  • 2 tbsp Olive Oil
  • 1 tsp dried Thyme
  • big pinch Sea Salt
  • 1 bunch Kale woody stem removed and chopped

For the Stewed Berries

  • 1 cup Mixed Berries fresh or frozen
  • 1/8 cup Water
  • 1.5 tsp Maple Syrup

Instructions
 

  • Preheat the oven to 425 F. Line a sheet pan with parchment paper.
  • Prepare the veggies as indicated (peeling, dicing, etc) and then put everything up to the mushrooms on the sheet pan.
  • Drizzle the veggies with the olive oil and then sprinkle with the thyme and sea salt. Toss to coat. Roast for 30 minutes, adding the chopped kale to the sheet pan in the last 10 minutes.
  • Meanwhile, put the ingredients for the stewed berries in a small saucepan and bring to a boil, then simmer uncovered for 20 minutes.
  • Serve warm. Especially good when served drizzled with the stewed berries for a sweet and tangy flavor punch.

Notes

Mix up the veggies! This is just an example of what you can do, but try different veggies too. Sliced fennel would make a great addition, diced carrots, turnips, kohlrabi, butternut squash, and acorn squash would also be great.
If serving this for others not on AIP, a fried egg on top could be a great addition (or do that yourself once you've reintroduced eggs!)
This is a meatless meal but you could add a sausage patty, some bacon, or some other form of meat to add some protein.
 

Nutrition

Calories: 558kcalCarbohydrates: 99gProtein: 15gFat: 17gSaturated Fat: 2gSodium: 147mgPotassium: 2351mgFiber: 22gSugar: 37gVitamin A: 23703IUVitamin C: 237mgCalcium: 278mgIron: 6mg
Course: Breakfast
Cuisine: American
Diet Gluten Free, Vegan, Vegetarian
Keyword: AIP, Autoimmune Paleo, autoimmune protocol, Paleo
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !
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