Sheet Pan Roasted Vegetables
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Recipe Intro From thefeedfeed
This easy sheet pan side dish comes together in under an hour, and it all goes down on the same baking sheet, so what’s not to love? Swap in your favorite vegetables as the season's change.
Nutrition Info
Nutrition per serving: 171 calories, 14g total fat (1.9g saturated fat), 2g protein, 12g carbohydrates, 3.6g fiber, 3.7g sugar (0g added sugar), 232mg sodium
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Prep time 20mins
Cook time 40mins
Serves or Makes: 6 servings
Recipe Card
ingredients
- 1 cup brussels sprouts, cleaned and halved
- 1 cup radishes, sliced in half
- 1 cup delicata squash, seeded and sliced into half moons
- 2 large carrots, quartered and sliced into 2 inch pieces
- 1/4 cup olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Method
Step 1
Preheat the oven to 400°F. Line a sheet tray with aluminum foil.
Step 2
Add vegetables to prepared sheet tray. Drizzle olive oil and season with salt and pepper. Toss to combine.
Step 3
Place in oven and roast until vegetables are golden brown around the edges, but still retain some texture, about 30-40 minutes.
Step 4
Remove from oven. Cool for 5 minutes before serving.