Sheet Pan Roasted Vegetables | Chef Tim Clowers

Sheet Pan Roasted Vegetables

Name: Sheet Pan Roasted Vegetables
Prep time: 5 min
Cook time: 45 min
Total time: 5 min
Yield: 5
Cuisine: American
Ingredients: 12 Oz Brussel Sprouts; 12 Oz Cauliflower; 12 Oz Broccoli; 2 Bell Peppers; 1 Onion; 10 Oz Grape Tomatoes; 6 tsp Olive Oil; 1½ tsp Salt; 1½ tsp Black Pepper; 1½ tsp Garlic Powder; 1½ tsp Onion Powder

Serves 55 mins prep45 mins cook

Sheet Pan Roasted Vegetables are ultimate fuss-free way to get a colorful, tasty, healthy side dish to the dinner table OR into your weekly meal preps!

0 servings

What you need

oz brussel sprouts, halved

oz cauliflower, cut into florets

oz broccoli, cut into florets

bell pepper, cut into quarter sized pieces

onion, cut into quarter sized pieces

oz grape tomato

tsp olive oil

tsp salt

tsp black pepper

tsp garlic powder

tsp onion powder

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Instructions


0 Cut ends off Brussels Sprouts and then cut in half. Cut Cauliflower and Broccoli into florets (or buy precut). Cut Bell Peppers and Onion into quarter sized pieces. Grape Tomatoes go onto the sheet pan whole.
1 Mix together seasonings in a small bowl. Season vegetables separately by tossing in a large mixing bowl with seasonings and oil. Suggested Measurements: Cauliflower, Brussel Sprouts, Bell Peppers each get seasoned with 1 tsp Seasoning and 1 tsp Olive Oil.Grape Tomatoes and Onion get seasoned with 1/2 tsp Seasoning and 1/2 tsp of Olive Oil.Broccoli seasoned with 1 tsp Seasoning and 2 tsp Olive Oil.
2 Place veggies on parchment paper on a sheet pan for easy cleanup. Bake at 350°F for 45 minutes.
3 Optional Step - crush tomatoes to make a sauce for your vegetables and mix together.

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