Sheet Pan Roasted Vegetables
These Sheet Pan Roasted Vegetables are an easy, flavorful side dish made with a colorful mix of broccoli, Brussels sprouts, carrots, cauliflower, and red onion!
Servings: 4 people
Calories: 118kcal
Ingredients
- 1 ½ to 2 cups (about ½ a medium head) broccoli florets
- 2 cups (about 8 ounces) Brussels sprouts, trimmed, halved
- 1 cup carrots, sliced into ½-inch coins (2 to 3 medium carrots)
- 1 to 1 ½ cups (about ¼ medium head) cauliflower florets
- 1 cup red onion, cut into thick wedges (1 medium onion)
- 2 tablespoons olive oil
- 2 to 3 tablespoons Vegetable Seasoning, (I used 3 tablespoons), plus more to taste
- Kosher salt, to taste
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
- Place all vegetables in a large bowl. Drizzle with olive oil and sprinkle with Roasted Vegetable Seasoning. Toss well until everything is evenly coated.
- Spread vegetables in a single layer on the prepared sheet pan. Do not overcrowd the pan so they roast properly.
- Roast for 30 to 35 minutes, stirring halfway through, until vegetables are tender and edges are golden and caramelized.
- Taste and finish with a sprinkle of kosher salt or a little extra seasoning, if desired. Serve warm.
Nutrition
Serving: 1portion | Calories: 118kcal