Description
A cozy and nutritious Autumn Veggie Sheet Pan Dinner that celebrates the flavors of the season with minimal cleanup.
Ingredients
- Sweet Potatoes: 2 medium, peeled and diced into 1-inch cubes
- Brussels Sprouts: 1 lb, trimmed and halved
- Red Onions: 1 large, cut into wedges
- Carrots: 2 large, peeled and sliced into 1-inch pieces
- Olive Oil: 3 tablespoons
- Garlic: 4 cloves, minced
- Fresh Rosemary: 2 tablespoons, chopped (or 1 tablespoon dried rosemary)
- Salt: 1 teaspoon (or to taste)
- Black Pepper: 1/2 teaspoon (or to taste)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the diced sweet potatoes, halved Brussels sprouts, red onion wedges, and sliced carrots.
- Drizzle 3 tablespoons of olive oil over the vegetables, then add the minced garlic, chopped rosemary, salt, and black pepper. Toss until evenly coated.
- Spread the seasoned vegetables in a single layer on a large sheet pan.
- Roast the vegetables in the preheated oven for about 25-30 minutes, tossing halfway through for even cooking.
- Once roasted, remove from the oven and let cool for a few minutes before serving.
Notes
- Feel free to customize the vegetables based on seasonal availability.
- For added protein, consider including chicken thighs, salmon fillets, or chickpeas.
- Adjust cooking times based on the size and type of vegetables used.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Autumn, Veggie, Sheet Pan, Dinner, Roasted Vegetables