One Sheet Pan of Roast Vegetable

A One Sheet Pan of Roast Vegetable  

This recipe is a real treat, a one sheet pan of Roast Vegetable recipe that is best fresh straight out of the oven, but they are so tasty the next day as a healthy snack.

This one sheet pan of roast vegetables is simple by placing all pants on a baking sheet that cook at the same time.

INGREDIENTS

1 lb. Brussel Sprouts (cut in half and remove stem)

2 cups Broccoli (cut into 1-2 “florets)

1 Purple sweet potato (cut into ½ inch pieces)

1 Golden sweet potato (cut into ½ inch pieces)

1 Medium Butternut squash, peeled and cut into ½ inch pieces

5 carrots, peeled and sliced into ½ inch pieces

2 cups Kale (stems removed and sliced thinly)

1 Red onion sliced.

1 tsp Organic Olive Oil

1 cup Apples (cut into 1” cubes)

2 tablespoons lemon juice

2 tablespoons of balsamic vinegar

Top the vegetables with walnuts or pecans or sunflower seeds to give your vegetables a little crunch.

DIRECTIONS

Preheat oven to 425 degrees F and line you Nordic Ware Aluminum Half sheet with parchment paper.

Prepare the squash by peeling the skin and scooping out the seeds and cutting into 1-inch cubes, then place the Brussel sprouts, broccoli, sweet potatoes and roast for 20-25 minutes.

Prepare the kale and then add 1 teaspoon olive oil and then divide into 2 bowls, along with the apples, add your lemon juice and balsamic vinegar and mix well.

Once the roasted vegetables are tender, remove from the oven and let cool.

Plate the kale and apples and season with a little ground black pepper, then add the roast vegetables and top with your favorite nuts.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Sweet Potato with Brussel Sprouts and Orzo Salad

 

Sweet Potato with Brussel Sprouts and Orzo Salad

Sweet potatoes are one of the tastiest vegetables to roast and on the aluminum sheet pan that are so sweet and crispy, I eat them as a snack instead of reaching for the bad snacks.

In this recipe I’ve paired the sweet potatoes with Brussel Sprouts, mushrooms, orzo and red onions.

Vegetables

2 cups of sweet potatoes with skin on, scrubbed, cut into 1” cubes

1 lb. of Brussel sprouts (cut into halves, remove the hard ends bits)

1 Cup Portobella mushrooms

1 red onion sliced

Salad Ingredients

2 cups of Orzo (cooked)

1 cup apples (diced)

1/3 cup walnuts

1 teaspoon Chia seeds

¼ teaspoon ground black pepper

1 teaspoon ground turmeric

Red chili flakes if you like a little spice

Dressing

¾ cup orange juice

3 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

3 tablespoon Tahini

Directions

Preheat the oven to 375 degrees F and line your Half Sheet Pan with parchment paper.

Place the sweet potatoes on one side and the Brussel sprouts on the other and mushrooms and red onion scattered in between.

Bake for 30 minutes, tossing them half way through until both are tender.

While they are cooking, make the dressing. Add all the dressing ingredients into a small bowl, whisk until smooth and set aside

Transfer the sweet potato, Brussel sprouts, red onion, cooked orzo, apple and walnuts into a large bowl and mix thoroughly. Pour the dressing over the top of the mixture and stir in chia seeds, add pepper and red pepper flakes to your liking.

Substitutions

Substitute cubed butternut squash or pumpkin for the sweet potato.

Use another citrus fruit in place of the orange, such as lemon or lime.

Substitute shallot, yellow onion, or white onion in place of red onion.

Instead of orzo you can use wild rice, brown, red, or black rice.