Roasted Sheet Pan Veggies

  • 10 Mins

    Prep Time

  • 20-25 Mins

    Cook Time

  • 6


  • 149


  • 11g


  • 13g


  • 1g




  • 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


  • 1.

    Wash Hands Wash hands with soap and water.

  • 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 Hands Wash hands with soap and water.

Recipe Created by Meijer Registered Dietitians

Nourishment Notes

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.

Fatigue Buster

  • Brussels Sprouts

    Use pre-cut Brussels sprouts.

  • Carrots

    Use baby carrots and roast whole instead of peeling and chopping whole carrots.

  • Other vegetables that roast well

    Broccoli, cauliflower, white potatoes, turnips, parsnips, beets, and butternut squash. Look for pre-cut or diced versions to save time.

  • Ask for Assistance

    Ask a friend or family member to help with preparing this dish.

You may also like

There's plenty more delicious recipes to try!

Connect with a Dietitian