Description
Enjoy a vibrant, plant-based Thanksgiving dinner featuring colorful roasted vegetables and aromatic spices—all made effortlessly on a single sheet pan!
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 2 medium sweet potatoes, diced
- 1 large red onion, cut into wedges
- 3 medium carrots, sliced
- 4 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp dried thyme
- Salt and pepper to taste
- 1/4 cup pine nuts (optional, toasted)
Instructions
- Preheat Your Oven: Preheat your oven to 425°F (220°C) for optimal roasting.
- Prep Your Veggies: Wash and chop Brussels sprouts in half. Dice sweet potatoes into small cubes. Cut red onion into wedges and slice carrots into sticks.
- Toss It All Together: In a large bowl, combine all veggies with olive oil, garlic powder, dried thyme, salt, and pepper. Toss until everything is evenly coated.
- Spread Out on a Sheet Pan: Line a baking sheet with parchment paper for easy cleanup. Evenly spread the seasoned vegetables across the pan without crowding them.
- Roast Away: Roast in the preheated oven for about 25-30 minutes. Stir halfway through to ensure even browning until veggies are tender and caramelized.
- Add Pine Nuts: If using pine nuts, toast them in a skillet over medium heat until golden brown (about 3 minutes) while the veggies roast.
- Serve & Enjoy: Transfer roasted vegetables to a serving platter and sprinkle with toasted pine nuts if desired. Enjoy this delightful vegan dish surrounded by friends and family!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg