Description
Experience the warmth and joy of the holiday season with this easy-to-make vegan sheet pan dinner. Featuring roasted sweet potatoes, Brussels sprouts, carrots, and red onion, this vibrant dish is bursting with flavor and perfect for Thanksgiving or any gathering. Gather your loved ones around the table and indulge in a colorful feast that even non-vegans will rave about!
Ingredients
Scale
- 2 medium sweet potatoes, peeled and chopped
- 1 lb Brussels sprouts, halved
- 1 medium red onion, cut into wedges
- 3 medium carrots, peeled and sliced
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel all vegetables; chop them into bite-sized pieces.
- In a large bowl, combine sweet potatoes, Brussels sprouts, red onion, carrots, garlic, olive oil, thyme, rosemary, salt, and pepper. Toss until evenly coated.
- Spread the vegetable mixture on a large baking sheet lined with parchment paper.
- Roast in the preheated oven for 30–35 minutes, stirring halfway through until golden brown and fork-tender.
- Remove from the oven and let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 260
- Sugar: 8g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg