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    Posted on May 10, 2017

    One-Pan Roasted Veggies 4 Ways

    Veggies reloaded.

    by , ,

    One-Pan Roasted Veggies 4 Ways

    Roasted Sweet Potato

    Servings: 4-5

    INGREDIENTS
    3 sweet potatoes

    2 tablespoons oil

    1 tablespoon rosemary

    1 teaspoon salt

    1 teaspoon pepper

    PREPARATION

    # Preheat oven to 400°F/200ºC.

    # Slice the top and bottom off of the sweet potatoes, and slice potatoes in half lengthwise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.

    # On a prepared baking sheet, combine sweet potatoes and remaining ingredients. Mix evenly.

    # Bake for 35-40 minutes.

    # Allow to cool for 5 minutes.

    # Enjoy!

    Garlic Parmesan Roasted Broccoli
    Servings: 4-5

    INGREDIENTS

    3 heads broccoli

    2 tablespoons oil

    1 tablespoon lemon juice

    ¼ cup vegetarian parmesan

    2 teaspoons garlic powder

    ½ teaspoon red pepper flakes

    1 teaspoon salt

    1 teaspoon pepper

    PREPARATION

    # Preheat oven to 400°F/200ºC.

    # Separate the crowns and snip off any leaves of the broccoli.

    # On a prepared baking sheet, combine broccoli and remaining ingredients. Mix evenly.

    # Bake for 35-40 minutes.

    # Allow to cool for 5 minutes.

    # Enjoy

    Paprika Herb Carrots
    Servings: 4-5

    INGREDIENTS

    4-5 carrots

    2 tablespoons oil

    2 teaspoons paprika

    ¼ cup parsley

    1 teaspoon salt

    1 teaspoon pepper

    PREPARATION

    # Preheat oven to 400°F/200ºC.

    # Slice the top and bottom off of the carrots (hold knife diagonally while slicing to make fancy carrot slices).

    # On a prepared baking sheet, combine carrots and remaining ingredients. Mix evenly.

    # Bake for 20-25 minutes.

    # Allow to cool for 5 minutes.

    # Enjoy!

    Honey Balsamic Roasted Brussel Sprouts
    Servings: 4-5

    INGREDIENTS
    1½ pounds Brussels sprouts

    2 tablespoons oil

    2 tablespoons balsamic vinegar

    2 teaspoons honey

    1 teaspoon salt

    1 teaspoon pepper

    PREPARATION
    # Preheat oven to 425°F/220ºC.

    # Slice the stem off of the Brussels sprouts and then halve them.

    # On a prepared baking sheet, combine Brussels sprouts and remaining ingredients. Mix evenly.

    # Bake for 15-20 minutes.

    # Allow to cool for 5 minutes.

    # Enjoy!

    Inspired By:

    http://www.foodnetwork.com/recipes/ina-garten/roasted-carrots-recipe
    http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe

    http://keviniscooking.com/roasted-brussels-sprouts-balsamic-vinegar-honey/
    http://www.food.com/recipe/sweet-potatoes-roasted-with-garlic-and-rosemary-331757