Pharmacy Notices
Side

Roasted Sheet Pan Veggies

  • 10 Mins

    Prep Time

  • 20-25 Mins

    Cook Time

  • 6

    Servings

  • 149 Calories
  • 11g Fat
  • 13g Carbs
  • 1g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 149 Calories
  • 11g Fat
  • 13g Carbs
  • 1g Protein
  • 30-35 Mins Total Time
  • 1 Large Sweet Potato, peeled, rinsed, and cubed
  • 2 Cups Brussels Sprouts, rinsed and halved
  • ½ lb Carrots, peeled, rinsed, and cut into 2-inch sticks
  • 1 Whole White Onion, rinsed and cut into chunks
  • 4 Tbsp Extra Virgin Olive Oil, 1 Tbsp used for each vegetable
  • Salt and Pepper, to taste
Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Nourishment Note

Instructions

  • 6 Servings
  • 149 Calories
  • 11g Fat
  • 13g Carbs
  • 1g Protein
  • 30-35 Mins Total Time
  • 1

    Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.

  • 2

    Preheat Oven Preheat oven to 425°F and prepare vegetables.

  • 3

    Season Vegetables Add prepared vegetables to the sheet pan, and drizzle with olive oil. Season with salt and pepper and mix to combine.

  • 4

    Roast Roast for 20-25 minutes, rotating half-way through. Remove when vegetables are lightly browned.

  • 5

    Refrigerate Refrigerate vegetables within 2 hours. Vegetables will keep in fridge for up to 2 days.

  • 6

    Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.

Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Allergen Swap

  • NNone

Fatigue Buster

There's plenty more delicious recipes to try!

Connect with a Dietitian