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FitLiving-Eats-by-Carly-Paige_sheet pan roasted veggies_recipe-1

Sheet Pan Roasted Veggies

  • Author: FitLiving Eats by Carly Paige
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Side
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free


With roasted veggies, there are endless combinations, spices and flavors to keep this dish interesting. Follow this tutorial for roasted vegetables that are perfect for meal prep, a side dish or shining star in a power bowl. It’s also a great way to get a variety of vegetables on your plate with minimal effort.


Units Scale
  • 2 cups brussel sprouts, halved
  • 1 large sweet potato, cubed
  • 1/4 red cabbage, sliced into 1/2” thick pieces
  • 1 lemon, quartered
  • 2 tablespoons avocado oil
  • Salt
  • Pepper


  • Preheat oven to 425 degrees.
  • Spread the veggies onto a parchment-lined baking sheet and drizzle with avocado oil and sprinkle of salt and pepper.
  • Lightly toss to coat and spread into a single layer.
  • Place the lemon quarters directly on the pan. Roast for 25 minutes until veggies are golden brown and fork tender.
  • Store leftovers in the refrigerator for up to four days!


  • Serving Size: 1 cup vegetables
  • Calories: 125
  • Sugar: 4g
  • Sodium: 175mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: roasted vegetables, brussel sprouts, sweet potato, cabbage, sheet pan veggies

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