Roasted Sheet Pan Veggies

  • 10 Mins

    Prep Time

  • 25 Mins

    Cook Time

  • 6


  • 149


  • 11g


  • 13g


  • 1g




  • 1 Large Sweet Potato, peeled and cubed
  • 2 Cups Brussels Sprouts, halved
  • ½ lb Carrots, peeled and cut into 2-inch sticks
  • 1 Whole White Onion, cut into chunks
  • 4 Tbsp Extra Virgin Olive Oil
  • 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.

    Wash Hands Wash hands with soap and water.

Recipe Created by Meijer Registered Dietitians

Nourishment Notes


A diet high in anti-inflammatory foods, such as vegetables, may help reduce pain and symptoms associated with multiple sclerosis.

Fatigue Buster

  • Brussels Sprouts

    Use pre-washed and chopped Brussels sprouts.

  • Carrots

    Use ½ pound of baby carrots and roast whole.

  • Repourpose Vegetables

    Use each vegetable in dishes throughout the week such as eggs, pasta, or sides!

  • Vegetables that Roast Well

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

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