Roasted Root Vegetables with Brussels Sprouts
A colorful sheet pan of roasted root vegetables and Brussels sprouts, caramelized at high heat until tender and golden. Simple, hearty, and perfect for a weeknight side or main.
- Total time
- 40 min
- Servings
- 4
- Calories
- 280
- Protein
- 7g
Ingredients
- 1 pound Brussels sprouts
- 3 medium carrots
- 2 medium sweet potatoes
- 1 medium zucchini
- 1 head broccoli
- 2 medium potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
Instructions
- 1
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- 2
Trim and halve the 1 lb Brussels sprouts. Peel and chop the 3 carrots, 2 sweet potatoes, and 2 potatoes into 1-inch chunks.
- 3
Cut the 1 zucchini into half-moons and the 1 broccoli head into small florets.
- 4
In a large bowl, toss all vegetables with 3 tbsp olive oil and 1 tsp salt until evenly coated.
- 5
Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized at the edges.
- 6
Serve hot, optionally with a squeeze of lemon or sprinkle of herbs.
Tools you’ll need
- Baking sheet
- Parchment paper
- Large bowl
- Chef's knife
- Cutting board
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