Sheet-Pan Roasted Veggies
These basic sheet pan roasted veggies are a simple and nutritious side dish, perfect for literally any meal! Whole30, Paleo, vegan, gluten-free, dairy-free.
Calories: 165kcal
Ingredients
- 2 medium sweet potatoes for low-carb, substitute radishes for sweet potatoes
- 1/2 head cauliflower, cut into florets
- 10 oz fresh Brussels sprouts
- 2 tablespoons olive oil or melted coconut oil
- 1/2 teaspoon salt or garlic salt
- dash freshly ground pepper
Instructions
- Preheat oven to 400F.
- Chop sweet potatoes into 1/2 inch cubes (12 mm). Cut cauliflower florets into bite-sized pieces. Slice Brussels sprouts into halves, from top to bottom.
- Add veggies to a bowl and sprinkle with olive or melted coconut oil. Toss to coat evenly. Add in salt and pepper and mix.
- Add the veggies to a parchment-paper lined baking sheet. Make sure all the Brussels sprouts are face-down, and that no veggies are overlapping. Place in a preheated oven for 35-40 minutes, or until the veggies brown on the bottoms and are softened to your liking.
Notes
Nutrition Facts (per serving, recipe makes 4 servings): 165 calories, 7 g fat, 23 g total carbs, 6 g fiber (17 g net carbs), 5 g protein