Loaded Autumn Veggie Sheet Pan: Flavorful Fall in One Pan

Enjoy the comforting flavors of the Loaded Autumn Veggie Sheet Pan, packed with caramelized Brussels sprouts, sweet potatoes, and carrots in a maple-Dijon glaze.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Veggies

4 cups Brussels Sprouts Halved
2 cups Sweet Potatoes Diced
2 cups Carrots Sliced
1 medium Red Onion Sliced

For the Glaze

3 tablespoons Olive Oil
1 quarter cup Maple Syrup
2 tablespoons Dijon Mustard
1 tablespoon Apple Cider Vinegar

Seasoning

to taste Salt
to taste Pepper

Equipment

Oven
Sheet Pan
Large bowl
Small Mixing Bowl

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
In a large bowl, toss together Brussels sprouts, sweet potatoes, carrots, and red onion with olive oil, salt, and pepper.
Spread the vegetable mixture evenly across the prepared sheet pan in a single layer.
Place the sheet pan in the oven and roast the veggies for about 25-30 minutes, stirring halfway through.
In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar until smooth.
Once the veggies are roasted, drizzle the maple-Dijon glaze over them and toss to coat.
Transfer to a serving platter, and if you like, garnish with fresh herbs before serving hot.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 300mgPotassium: 700mgFiber: 7gSugar: 10gVitamin A: 12000IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

For best results, avoid overcrowding the sheet pan and stir the vegetables halfway through roasting to promote even cooking.

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