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Roasted Sheet Pan Veggies

  • 10 Mins

    Prep Time

  • 20-25 Mins

    Cook Time

  • 6

    Servings

  • 149 Calories
  • 11g Fat
  • 13g Carbs
  • 1g Protein
Recommended For:

Constipation

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    Instructions

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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

Root Vegetables

Root vegetables are high in insoluble fiber that can help relieve constipation, a common side effect of anti-cancer drugs. A diet high in anti-inflammatory foods, such as vegetables, may also help to reduce inflammation.

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

What You’ll Need

  • Cutting Board

  • Knife

  • Measuring Spoon

  • Large Sheet Pan

  • Spatula

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