Roasted Vegetables Sheet Pan
A simple, colorful sheet pan of sweet potato, potato, Brussels sprouts, broccoli, and carrot, roasted until caramelized and tender. Perfect as a side dish or a light main.
- Total time
- 40 min
- Servings
- 4
- Calories
- 220
- Protein
- 5g
Ingredients
- 1 large sweet potato
- 2 medium potato
- 1 cup brussels sprouts
- 1 head broccoli
- 2 medium carrot
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- 2
Peel and chop the 1 large sweet potato and 2 medium potatoes into 1-inch cubes. Trim and halve the 1 cup Brussels sprouts.
- 3
Cut the 1 head of broccoli into small florets and peel and slice the 2 medium carrots into 1/2-inch rounds.
- 4
In a large bowl, toss all the prepared vegetables with the 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- 5
Spread the vegetables in a single layer on the prepared sheet pan. Roast for 25-30 minutes, stirring halfway, until the vegetables are tender and browned at the edges.
- 6
Serve hot, straight from the pan or transferred to a platter.
Tools you’ll need
- sheet pan
- parchment paper
- large bowl
- chef's knife
- cutting board
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