Sheet Pan Roasted Vegetables
These Sheet Pan Roasted Vegetables are seasoned and cooked to perfection in the oven. These colorful roasted vegetables are a healthy and delicious side dish or an easy addition to your weekly meal prep routine.
Ingredients
- 1sweet potato (about 1 pound, peeled and cut into 1- to 1½-inch pieces)
- 1 smallcrown broccoli (about 10 ounces, cut florets into 1½-inch pieces)
- 3 tablespoonsextra virgin olive oil (divided)
- ½ teaspoonsmoked paprika
- ½ teaspoongranulated garlic or garlic powder
- salt and freshly ground black pepper (to taste)
- 1 bunchasparagus ((about 12 spears) woody ends trimmed about halfway up and cut into 1- to 1½-inch pieces)
- 1 cupcherry tomatoes (halved (use a variety of colors))
Directions
- 1
Preheat oven to 425 degrees F.
- 2
Place the sweet potato and broccoli on a large rimmed baking sheet (should be sort of full l but not crowded). Drizzle with 2 tablespoons olive oil and season with the smoked paprika, granulated garlic (or garlic powder) and salt and pepper, to taste. Stir with a spatula to distribute the oil and seasonings.
- 3
Transfer the baking sheet to the oven and roast for 20 minutes, stirring with a spatula about halfway through.
- 4
Meanwhile, place the asparagus and tomatoes in a small bowl and toss with the remaining 1 tablespoon olive oil and a little salt and pepper, taste.
- 5
Remove the baking sheet from the oven and pour the asparagus and tomatoes onto the baking sheet. Using a spatula, spread the veggies out into an even layer and return the baking sheet to the oven. Continue to roast for an additional 8 to 10 minutes, or until the asparagus is fork tender.