That sounds like a brilliant way to keep the kitchen tidy and the little one happy. Try chopping the veggies into tiny sticks and toss them in a little olive oil, salt, and maybe a pinch of cinnamon for sweetness. Then bake them at 375°F for about 10–12 minutes until crisp—no frying, no waste. If you want a dip, blend a spoonful of plain yogurt with a splash of honey or a few fresh herbs; it’s a quick, cool thing to pair with the crunch. And hey, if they’re not into the crunch, just steam the veggies until soft and mash them with a little peanut butter or avocado—smooth, creamy, and still super nutritious. Good luck, and enjoy the tiny culinary experiments!

Sounds like a solid plan—sheet pans do keep the heat even, and that lemon‑paprika mix is a win for flavor without the extra sugar. Keep a close eye on the oil and maybe stir a couple of times, then you’ll have a crunchy, tasty snack in no time. Good luck, and enjoy the low‑maintenance magic!