One Pan Roasted Vegetables
A sheet-pan mix of sweet potatoes and Brussels sprouts roasted with olive oil and herbs, perfect for meal prep and versatile leftovers.
Ingredients
Vegetables
- 2 medium Sweet potatoes, cut into 1-inch cubes Substitute with Yukon gold potatoes for less sweetness.
- 1 lb Brussels sprouts, trimmed and halved Substitute with broccolini or cauliflower florets for texture changes.
Seasoning and Oil
- 2-3 tbsp Olive oil Use extra-virgin for flavor or avocado oil for higher smoke point.
- 1-2 tbsp Favorite herbs (thyme, rosemary, oregano), fresh or dried Thyme or rosemary provides woodsy notes; oregano yields Mediterranean profile.
- 1 tsp Salt, kosher Season to taste; use sea salt or reduce for low-sodium diets.
- 1/2 tsp Black pepper, freshly ground Add more for heat; consider a pinch of smoked paprika for depth.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Chop the sweet potatoes and Brussels sprouts into bite-size pieces.
Toss and Season
- Toss the vegetables in a large bowl with olive oil, herbs, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet, leaving space between pieces.
Roast
- Roast in the oven for 25-30 minutes, or until crisp and tender, stirring halfway through.
Finish and Serve
- Serve with grains or proteins for a complete meal.
Notes
Cut vegetables to uniform sizes for even roasting. Use enough oil to coat, space items on the sheet for hot air circulation, and stir once halfway through for even browning.