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–+ servings
Loaded Autumn Veggie Sheet Pan

Loaded Autumn Veggie Sheet Pan for a Cozy Weeknight Feast

This Loaded Autumn Veggie Sheet Pan is a comforting, one-pan vegetarian meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 4 cups Brussels Sprouts Provide a crispy texture; can substitute with green beans.
  • 2 medium Sweet Potatoes Add natural sweetness; can use butternut squash instead.
  • 3 medium Carrots Contribute color; parsnips can be used as an alternative.
  • 1 large Red Onion Enhances flavor; yellow or white onion can be used.
For the Roasting
  • 3 tablespoons Olive Oil Adds richness; can substitute with avocado oil.
  • 1 teaspoon Salt Enhances flavors; adjust to taste.
  • 1 teaspoon Black Pepper Adds heat; freshly ground is preferred.
For the Maple-Dijon Glaze
  • 3 tablespoons Maple Syrup Provides sweetness; honey or agave can be used.
  • 2 tablespoons Dijon Mustard Offers tanginess; whole grain mustard can be substituted.
  • 1 tablespoon Apple Cider Vinegar Adds acidity; can substitute with balsamic vinegar.

Equipment

  • Large baking sheet
  • Parchment paper
  • Mixing Bowl
  • whisk

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, toss together Brussels sprouts, sweet potatoes, carrots, and onion wedges with olive oil, salt, and pepper.
  3. Spread the vegetable mixture in a single layer on the prepared sheet pan. Set a timer for 25–30 minutes.
  4. While the vegetables are roasting, whisk together maple syrup, Dijon mustard, and apple cider vinegar in a small bowl.
  5. Once the vegetables are tender and browned, remove the pan from the oven and drizzle the maple-Dijon glaze over the veggies. Toss gently to combine.
  6. Serve hot, optionally garnishing with fresh herbs.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 12000IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

For best results, chop vegetables 1-2 days in advance. Store in airtight containers for quick assembly during busy nights. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.

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