Sheet Pan Roasted Vegetables
These Sheet Pan Roasted Vegetables are seasoned and cooked to perfection in the oven. These colorful roasted vegetables are a healthy and delicious side dish or an easy addition to your weekly meal prep routine.
Servings: 6
Calories: 116kcal
Ingredients
- 1 sweet potato about 1 pound, peeled and cut into 1- to 1½-inch pieces
- 1 small crown broccoli about 10 ounces, cut florets into 1½-inch pieces
- 3 tablespoons extra virgin olive oil divided
- ½ teaspoon smoked paprika
- ½ teaspoon granulated garlic or garlic powder
- Salt and freshly ground black pepper to taste
- 1 bunch asparagus (about 12 spears) woody ends trimmed about halfway up and cut into 1- to 1½-inch pieces
- 1 cup cherry tomatoes halved (use a variety of colors)
Instructions
- Preheat oven to 425 degrees F.
- Place the sweet potato and broccoli on a large rimmed baking sheet (should be sort of full l but not crowded). Drizzle with 2 tablespoons olive oil and season with the smoked paprika, granulated garlic (or garlic powder) and salt and pepper, to taste. Stir with a spatula to distribute the oil and seasonings.
- Transfer the baking sheet to the oven and roast for 20 minutes, stirring with a spatula about halfway through.
- Meanwhile, place the asparagus and tomatoes in a small bowl and toss with the remaining 1 tablespoon olive oil and a little salt and pepper, taste.
- Remove the baking sheet from the oven and pour the asparagus and tomatoes onto the baking sheet. Using a spatula, spread the veggies out into an even layer and return the baking sheet to the oven. Continue to roast for an additional 8 to 10 minutes, or until the asparagus is fork tender.
Nutrition
Calories: 116kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 123mg | Potassium: 345mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6126IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 2mg