Sheet Pan Roasted Vegetables
Sheet Pan Roasted Vegetables are ultimate fuss-free way to get a colorful, tasty, healthy side dish to the dinner table OR into your weekly meal preps!
Equipment
- 12 X 17 Sheet Pan
- Mixing Bowl
Ingredients
- 12 Oz Brussel Sprouts halved
- 12 Oz Cauliflower cut into florets
- 12 Oz Broccoli cut into florets
- 2 Bell Peppers cut into quarter sized pieces
- 1 Onion cut into quarter sized pieces
- 10 Oz Grape Tomatoes
- 6 teaspoon Olive Oil
- 1½ teaspoon Salt
- 1½ teaspoon Black Pepper
- 1½ teaspoon Garlic Powder
- 1½ teaspoon Onion Powder
Instructions
- Cut ends off Brussels Sprouts and then cut in half. Cut Cauliflower and Broccoli into florets (or buy precut). Cut Bell Peppers and Onion into quarter sized pieces. Grape Tomatoes go onto the sheet pan whole.
- Mix together seasonings in a small bowl. Season vegetables separately by tossing in a large mixing bowl with seasonings and oil. Suggested Measurements: Cauliflower, Brussel Sprouts, Bell Peppers each get seasoned with 1 teaspoon Seasoning and 1 teaspoon Olive Oil.Grape Tomatoes and Onion get seasoned with ½ teaspoon Seasoning and ½ teaspoon of Olive Oil.Broccoli seasoned with 1 teaspoon Seasoning and 2 teaspoon Olive Oil.
- Place veggies on parchment paper on a sheet pan for easy cleanup. Bake at 350°F for 45 minutes.
- Optional Step - crush tomatoes to make a sauce for your vegetables and mix together.
Notes
Recipe is based on a 5 day meal prep for vegetables. Pair with a protein and carb for a full balanced meal. See blog page for further ideas!
Nutrition
Calories: 150kcalCarbohydrates: 23gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 764mgPotassium: 975mgFiber: 8gSugar: 8gVitamin A: 2903IUVitamin C: 222mgCalcium: 96mgIron: 2mg
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