Sheet Pan Autumn Veggies

Servings: 4

Ingredients

• 2 cups brussel sprouts, halved

• 2 cups sweet potato cubes

• 2 cups carrot slices

• 1 large red onion, cut into wedges

• 3 tbsp olive oil

• salt and pepper, to taste

• 2 tbsp maple syrup

• 1 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

Instructions

1. Preheat oven to 425F. Line a large sheet pan with parchment paper.

2. Toss brussel sprouts, sweet potatoes, carrots, and onion with olive oil, salt and pepper. Spread in an even layer on sheet pan.

3. Roast 25-30 min, stirring halfway, until vegetables are tender and browned.

4. In a small bowl, whisk maple syrup, Dijon mustard, and vinegar. Drizzle over roasted veggies and toss to coat.

5. Serve hot, garnished with fresh herbs if desired.

Notes

• Add an extra twist to the veggies:

  • add 1 tsp paprika or chili flakes to the veggies

  • add chickpeas (tossed in oil) in the final 10 minutes of roasting

  • add 1 cup halved grapes or diced apples with the veggies

Recipe and photo credit from: https://glowandgraze.com/loaded-autumn-veggie-sheet-pan-dinner/