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.