Today I’m making Sheet Pan Roasted Vegetables, a healthy and colorful side dish that is easy to prepare and naturally gluten free. I love the fingerling potatoes with their vivid red and purple hues that contrast beautifully against the carrots, parsnips and Brussels sprouts. Did you know that many veggies can be prepared this way (think bell peppers, asparagus, turnips, etc.)? Use what you have on hand! Roasting really adds another flavor dimension and there are certain vegetables like Brussels sprouts that I will only eat this way. I always add a little bacon and a sprinkle of seeds for texture. What a great way to eat your vegetables!
4 servings
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Ingredients:
- 12 fingerling potatoes, quartered lengthwise
- 1/2 red onion, diced
- 1 parsnip, peeled and sliced on the diagonal
- 1 carrot, peeled and sliced on the diagonal
- 12 Brussels sprouts, halved
- 1 tbsp. sunflower seeds
- 1 slice of bacon, chopped
- 2 tbsp. olive oil
- cooking spray
- seasoned salt
Preparation:
Wash and prep the veggies. I like to quarter the fingerling potatoes lengthwise, and cut the carrot and parsnip on the diagonal. Place the veggies in a large bowl and toss with olive oil.
Line a half sheet pan [1] with foil and coat with cooking spray. Spread the veggies in an even layer. Aren’t they gorgeous?
Sprinkle with seasoned salt, sunflower seeds and chopped bacon.
Now roast at 375º for 45 minutes, tossing the veggies half way through.
It’s that easy! You can transfer to a serving dish or bring it to the table just like this for easy cleanup. Grab a spatula and dig in!
Notes: ♪♫ I used Lawry’s Seasoned Salt [2] in this recipe. It complements so many of my potato and veggie dishes. They also have a lower sodium version which is great for those who are limiting salt.