Description
Crunchy sheet pan roasted veggies are the ultimate comfort food, delivering vibrant flavors and delightful textures in every bite. This easy recipe features a colorful blend of Brussels sprouts, bell peppers, carrots, and red onion, all perfectly caramelized to create a dish that not only satisfies but also warms the heart. Perfect for weeknight dinners or weekend brunches, these roasted vegetables can be customized based on seasonal produce or personal preference. Elevate your meal with this visually appealing and delicious side.
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 2 bell peppers (red and yellow), sliced
- 1 large red onion, chopped
- 2 medium carrots, sliced
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp fresh rosemary or thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Chop the Brussels sprouts in half, slice the bell peppers into strips, and cut the carrots into thin rounds.
- In a large bowl, combine all chopped veggies with minced garlic. Drizzle olive oil over them and season with salt and pepper.
- Toss until evenly coated. Spread out on the baking sheet in a single layer.
- Roast for 25-30 minutes until golden brown and crispy, tossing halfway through cooking.
- Allow to cool slightly before serving. Drizzle with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 6g
- Sodium: 145mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg