Anti-Inflammatory Sheet-Pan Roasted Veggies
A colorful side packed with anti-inflammatory ingredients like carrots, butternut squash and Brussels sprouts, featuring purple sweet potatoes.
Equipment
- oven
- Mixing bowl
- baking sheets
- parchment paper
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon yellow mustard
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt divided
- 1 medium purple sweet potato scrubbed and cut into ¾-inch pieces (about 3 cups)
- 1 medium bulb fennel cored and sliced crosswise (about 1½ cups)
- 3 medium carrots peeled and diagonally sliced ½-inch thick (about 1½ cups)
- 2 cups cubed butternut squash
- 2 cups halved Brussels sprouts
- 1 tablespoon chopped mixed fresh herbs (such as thyme and parsley)
Instructions
- 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.
Notes
Leftover veggies can be used in salads, pitas, or topped with fried eggs. Store in an airtight container for up to 4 days.
Nutrition
Serving: 1cupCalories: 193kcalCarbohydrates: 31gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 251mgPotassium: 903mgFiber: 6gSugar: 5gVitamin C: 46mgCalcium: 70mgIron: 2mg
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