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Simple and Healthy Sheet Pan Roasted Vegetables

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If you are trying to eat healthier this year, then Simple and Healthy Sheet Pan Roasted Vegetables are calling your name! These scrumptious roasted veggies are wonderful paired with roasted chicken or beef and make a fabulous, and naturally gluten-free, side dish. With minimal effort, you’ll have delicious vegetables ready in no time! 

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Roasting is a ridiculously easy cooking method and one that doesn’t strip food of key nutrients. It’s also an easy way to control the level of crispness verses tenderness of the food. In addition, roasting promotes natural sweetness often found in fruits and vegetables.

Parents, do you struggle to get your children to eat veggies? If so, you might be interested in these tips > How to Get Your Kids to Eat Their Vegetables!

To make Healthy Sheet Pan Roasted Vegetables start by preheating your oven to 425 degrees F. Next, peel and chop, two to three large carrots, a small butternut squash, and a large sweet potato. (Try to chop into equal 2-inch chunks.) For additional flavor and natural sweetness, I also like to add chunks of apple. 

NOTE: You may also consider adding other root vegetables such as turnips, radishes, beets, parsnips, onions, garlic, and ginger to the mix for additional nutrients and flavor.

Place the chunks into a large mixing bowl. Drizzle with olive oil and a sprinkle of sea salt and pepper (opt: add fresh rosemary and/or thyme). Gently toss.

Next, lightly grease a large sheet pan and pour the vegetables onto the pan. The veggies brown better if they are spaced out and not stacked. 

Place the pan on the bottom rack of the oven and bake for 20 minutes. Gently stir the vegetables, moving them all around the pan. If they stick to the pan, drizzle with a little more olive oil. 

Bake for another 15- 20 minutes, or until the veggies are slightly browned and tender when pierced with a fork.

Simple and Healthy Roasted Sheet Pan Veggies
Yield: Approx. 5 cups

Simple and Healthy Roasted Sheet Pan Veggies

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
An easy, healthy and delicious way to prepare vegetables.

Ingredients

  • 2 - 3 large carrots, peeled and chopped
  • 1 small butternut squash, peeled and chopped
  • 1 large sweet potato, peeled and chopped
  • 1 apple, peeled and chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • Optional: 1 tablespoon fresh rosemary and/or thyme

Instructions

  1. Preheat oven to 425 degrees F.
  2. Peel and chop carrots, butternut squash, sweet potato and apple. (Try to chop into equal 2-inch chunks.) Place chunks into a large mixing bowl. Drizzle with olive oil and sprinkle of sea salt and pepper (opt: rosemary and/or thyme). Gently toss.
  3. Lightly grease a large sheet pan. Pour seasoned vegetables onto the pan. Place pan on the bottom rack of the oven.
  4. Bake for 20 minutes. Gently stir, moving them all around the pan. If they stick to the pan, drizzle with a little more olive oil. Bake for another 15- 20 minutes, or until the veggies are slightly browned and tender when pierced with a fork.
  5. Serve hot. 

Notes

Consider adding other root vegetables such as turnips, radishes, beets, parsnips, onions, garlic, and ginger to the mix for additional nutrients and flavor.

Meanwhile, as you prepare the rest of your meal, the roasting vegetables make your kitchen smell wonderful! It’s really hard to wait until dinnertime! 

Here’s to healthy eating and healthy life! 

Enjoy!

Linda

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