Veggie sheet pan breakfast with stewed berries

This is about as hands-off as breakfast gets. Sweet potato, brussels sprouts, parsnip, apple, and mushroom all roast together on one sheet pan while a small pot of berries simmers into a sauce, and kale gets stirred in at the very end to wilt rather than roast.

A full sheet pan of root vegetables and brussels sprouts is a real vitamin C and fiber load for the first meal of the day, more than most breakfasts carry, and the stewed berries on top mean you are not reaching for syrup to make it feel like a proper morning meal.

Ingredients

• 1 sweet potato, peeled and diced
• 15 brussels sprouts, halved
• 1 apple, cored and diced
• 2 parsnips, peeled and diced
• 8 ounces mushrooms, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Sea salt, to taste
• 1 bunch kale, stemmed and chopped

Stewed berries:

• 1 cup mixed berries (fresh or frozen)
• 1/8 cup water
• 1 1/2 teaspoons maple syrup

Method

• Preheat the oven to 400 F. Toss the sweet potato, brussels sprouts, apple, parsnip, and mushrooms with the olive oil, thyme, and salt on a large baking sheet.
• Roast 25 to 30 minutes, stirring once halfway through, until the vegetables are tender and browned at the edges.
• Meanwhile, combine the berries, water, and maple syrup in a small saucepan. Simmer 8 to 10 minutes, until the berries break down into a loose sauce.
• In the last 5 minutes of roasting, scatter the chopped kale over the sheet pan and return it to the oven just until wilted.
• Divide the roasted vegetables among plates and spoon the stewed berries over the top.

*Adapted from thrivingonpaleo.com by Michele Spring*