Sheet Pan Roasted Winter Vegetables
Roasted winter vegetables on a sheet pan combine the vibrant flavors of Brussels sprouts, carrots, and sweet potatoes into a warm and comforting dish. This easy-to-make recipe caramelizes beautifully, filling your kitchen with an irresistible aroma. Perfect as a side for family dinners or gatherings, these roasted veggies not only offer great taste but also bring a pop of color to your table. Enjoy this nutritious medley that celebrates seasonal produce and elevates any meal!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 1 lb carrots, chopped
- 1 lb sweet potatoes, peeled and cubed
- 1 red onion, cut into wedges
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp fresh rosemary or thyme
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop all vegetables into uniform bite-sized pieces.
- In a large bowl, combine the veggies with olive oil, salt, pepper, and herbs; toss until evenly coated.
- Spread the mixture onto a parchment-lined baking sheet in a single layer.
- Roast for 25–30 minutes, stirring halfway through for even cooking.
- Once golden brown and tender, serve warm as a delightful side dish or snack.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Customize by adding root vegetables like parsnips or swapping herbs based on your preference. For best results, ensure vegetables are dry before tossing in oil to prevent steaming.