Description
A vibrant and delicious Autumn Veggie Sheet Pan Dinner that captures the essence of fall with hearty, comforting flavors.
Ingredients
- Sweet Potatoes: 2 cups, diced into 1-inch cubes
- Brussels Sprouts: 2 cups, halved
- Carrots: 2 cups, sliced into 1/2-inch rounds
- Red Onion: 1 large, cut into wedges
- Olive Oil: 3 tablespoons
- Garlic: 3 cloves, minced
- Fresh Rosemary: 2 tablespoons, chopped
- Salt: to taste
- Black Pepper: to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the vegetables by peeling and dicing the sweet potatoes, trimming and halving the Brussels sprouts, peeling and slicing the carrots, and cutting the red onion into wedges.
- In a large mixing bowl, combine all the prepared vegetables and drizzle with olive oil, then add minced garlic, chopped rosemary, salt, and black pepper. Toss until well-coated.
- Arrange the seasoned vegetables on a baking sheet in a single layer, avoiding overcrowding.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until fork-tender and caramelized.
Notes
- Feel free to experiment with other seasonal vegetables.
- Consider adding proteins like chicken thighs, salmon, or tofu for a heartier meal.
- Adjust cooking times based on the types of vegetables used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Autumn, Veggie, Sheet Pan, Dinner, Roasted Vegetables