Active Time:25 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
Looking for an easy roasted vegetable side dish with a host of health benefits? Look no further than ourAnti-Inflammatory Sheet-Pan Roasted Veggies.This veggie side dish brings a rainbow of colors, flavors and nutrients like fiber and vitamin A to your plate. The spice rub that coats the vegetables is simple but delicious and helps this easy side pair with just about anything. Find our foolproof method for making these anti-inflammatory veggies below and get our expert advice on swaps so you can make it your way.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil1tablespoonyellow mustard1teaspoonground pepper1teaspoongarlic powder1teaspoonpaprika½teaspoonsalt, divided1mediumpurple sweet potato, scrubbed and cut into ¾-inch pieces(about3cups)1medium bulbfennel, cored and sliced crosswise(about1½cups)3mediumcarrots, peeled and diagonally sliced ½-inch thick(about1½cups)2cupscubed butternut squash2cupshalvedBrussels sprouts1tablespoon choppedmixed fresh herbs (such as thyme and parsley)
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil
1tablespoonyellow mustard
1teaspoonground pepper
1teaspoongarlic powder
1teaspoonpaprika
½teaspoonsalt, divided
1mediumpurple sweet potato, scrubbed and cut into ¾-inch pieces(about3cups)
1medium bulbfennel, cored and sliced crosswise(about1½cups)
3mediumcarrots, peeled and diagonally sliced ½-inch thick(about1½cups)
2cupscubed butternut squash
2cupshalvedBrussels sprouts
1tablespoon choppedmixed fresh herbs (such as thyme and parsley)
Directions
Position oven racks in uppermost and lowest positions; preheat to 450°F. Line 2 large rimmed baking sheets with parchment paper.
Whisk 3 tablespoons oil, 1 tablespoon mustard, 1 teaspoon each pepper, garlic powder and paprika and ¼ teaspoon salt together in a large bowl. Add sweet potato pieces, fennel slices, carrot slices, 2 cups squash and 2 cups Brussels sprouts; toss to evenly coat. Divide between the prepared baking sheets; spread in an even layer.
Roast until tender and browned in spots, stirring and rotating the pans top to bottom halfway through, 20 to 25 minutes. Sprinkle with 1 tablespoon herbs and the remaining ¼ teaspoon salt.
Frequently Asked Questions
You can use them for all sorts of new dishes! Top a salad with leftover veggies, or use them in a pita sandwich or wrap. Reheat them in a skillet and top them with a fried egg for breakfast. Leftover veggies will keep in the fridge in an airtight container for up to 4 days.
Make sure your oven is at least 425°F or hotter. If the vegetables are crowded into one pan, they steam rather than roast, which can make them mushy. Spread your veggies out on a baking sheet in an even layer. If the baking sheet is very full, use more than one baking sheet.
EatingWell.com, December 2024
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Nutrition Facts(per serving)193Calories7gFat31gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Alex Loh
andHilary Meyer
Hilary Meyer
