Description
A Fragrant Sheet Pan of Cozy, Golden Roasted Vegetables
These rosemary roasted vegetables are tender, lightly crisped, and full of savory flavor. Made with simple ingredients and roasted to perfection, they are an easy plant based dish that fits effortlessly into any meal.
Ingredients
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1 cup fresh broccoli florets
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1 cup cauliflower florets
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1 cup baby carrots
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2 cups Brussels sprouts
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1/4 cup melted plant based butter or Nutiva Organic Butter Flavor Coconut Oil
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1/2 teaspoon fine sea salt
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1/4 teaspoon garlic powder
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1/4 teaspoon black pepper
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2 to 4 organic rosemary sprigs
Optional Ingredients
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Fresh lemon, halved and roasted with the vegetables
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Whole garlic cloves roasted with the vegetables
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Potatoes cut into bite sized chunks
Instructions
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Preheat the oven to 375 degrees Fahrenheit.
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Line a baking sheet with parchment paper and set aside.
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Cut all vegetables into bite sized pieces and spread them in a single layer on the baking sheet, avoiding overlap for best roasting results.
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Melt the plant based butter or coconut oil and drizzle evenly over the vegetables, coating each piece.
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Sprinkle with sea salt, garlic powder, and black pepper.
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Nestle the rosemary sprigs among the vegetables.
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Roast for about 15 minutes or until the edges begin to brown and lightly char.
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Remove from the oven, allow to cool slightly, and serve immediately. Store leftovers in an airtight container in the refrigerator.
Notes
Add roasted lemon halves for a bright, citrusy finish
Serve alongside grains, tofu, or legumes for a complete meal
Toss leftovers into salads, wraps, or grain bowls
Great for meal prep and reheats well in the oven
Nutrition info is approximate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads & Sides
- Method: Oven Roasted
- Cuisine: Plant Based, Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g