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Roasted Sheet Pan Veggies

  • 10 Mins

    Prep Time

  • 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
  • 35 Mins Total Time
  • 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
Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Nourishment Note

Instructions

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

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

  • 2

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

  • 3

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

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

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