Easy Sheet Pan Roasted Veggies

This easy sheet pan roasted veggies recipe includes a rainbow of vegetables from purple and yellow potato, red and yellow beets, broccoli, Romanesco, cauliflower, carrots, and tomato that are slathered with a delicious coriander turmeric marinade. Nutritious and tasty, this makes for a tasty side dish or plant-based meal.

I have partnered with Sprouts Farmers Market to bring you this Easy Sheet Pan Roasted Veggies Recipe ~ all opinions herein are my own. Thank you for supporting the brands that keep this blog spinning.

This year, April 22nd marks the 51st anniversary of Earth Day, a day held to promote environmental awareness and mitigate actions to protect our planet. Which means that today, we are in our 51^st anniversary of Earth Month.

History of Earth Day

The first Earth Day celebration happened on April 22^nd, 1970, due to the efforts of Senator Gaylord Nelson. Approximately 20 million Americans participated in this inaugural event.

On April 22^nd, 1990, Earth Day went global due to the efforts of Dennis Hayes and a group of environmental leaders. During this event, approximately 200 million people in 141 countries helped lift environmental issues onto the world stage.

Celebrating Earth Day 2021

In years past, when my daughter was a lot younger, we would often head to The Chattahoochee Nature Center to engage in a naturalist-lead night hike or conservation clinic or any one of the many activities they had. But these days our Earth Day/Month activities are quite different.

Today, Earth Day has become the catalyst for environmental action across the United States and worldwide – with EarthDay.org spearheading resources, and opportunities to help drive positive actions for our planet.

EarthDay.org has adopted the theme of Restore Our Earth™ for Earth Day 2021. One of the 5 pillars of this theme focuses on Food & the Environment. Which in turn focuses on our “foodprint” and how environmental change can be affected by diet change.

I mentioned how these days our Earth Day/Month activities are very different. Well, instead of engaging in environmental activities one day of the year, in recent years we have tried to make smaller choices that might have a longer/bigger impact.

One such choice is to pay attention to our “foodprint” and incorporate more plant-based meals into our monthly roster. Currently, for me that means enjoying entirely plant-based meals 3-4 days a week at least.

The star of this rainbow of spiced and roasted veggies is Sprouts Organic Extra Virgin Olive oil. Subtle, versatile, and beautifully aromatic, Sprouts Organic Extra Virgin Olive oil is perfect for cooking and drizzling.

In this recipe, Sprouts Organic Extra Virgin Olive oil united spices like coriander, smoked paprika, and turmeric beautifully, while adding in a hint of flavor.

This is one incredibly easy and tasty recipe to whip up.

Simply make the marinade by combining the spices with Sprouts Organic Extra Virgin Olive oil. Then brush the marinade over all the cut and cleaned veggies laying on a sheet pan. Pop the sheet pan with the marinated veggies into the oven. When done, remove from the oven, season with salt and pepper, and enjoy outdoors!

If you love sheet pan meals (seriously, how easy are they right??) then make sure you check out this sheet-pan tofu and veggies which has a little hack/tip to bake up the crispiest tofu ever!

Easy Sheet Pan Roasted Veggies

5 from 5 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 3 -4 servings

Author: Shashi

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This easy sheet pan roasted veggies recipe includes a rainbow of vegetables from purple and yellow potato, red and yellow beets, broccoli, Romanesco, cauliflower, carrots, and tomato that are slathered with a delicious coriander turmeric marinade. Nutritious and tasty, this makes for a tasty side dish or plant-based meal.

Ingredients

• 1/3 cup Sprouts Organic Extra Virgin Olive oil
• 5 tsp coriander
• 2 tsp smoked paprika
• 1 tsp turmeric
• 1 red onion
• 1 small purple potato
• 1 small beetroot
• 1 small golden beetroot
• 1 small yellow potato
• 1/3 of a head of cauliflower
• 1/3 of a head of Romanesco
• Handful of broccoli florets
• 2 small carrots
• 1 large tomato
• 7-8 garlic cloves
• Salt and pepper to taste

Instructions

• First off, make the marinade by mixing together Sprouts Organic Extra Virgin Olive oil, coriander, smoked paprika, and turmeric and set aside.
• Then pre-heat the oven to 425 degrees Fahrenheit.
• Next prep the veggies: peel the red onion and chop it up, peel the garlic cloves, peel the yellow and purple potatoes and chop into bite-sized pieces, also peel the red and yellow beetroot and chop into bite sized pieces. Chop up the Romanesco, broccoli, and cauliflower into bite-sized pieces and do the same with the carrots and tomato.
• Place some parchment paper on a sheet pan.
• Lay the veggies out in a single layer on the sheet pan.
• Then, brush the veggies with the spiced EVOO marinade.
• Place the spice-drizzled veggies in the oven and bake at 425 degrees for 40 minutes.
• When done, remove from the oven and season with salt and pepper to taste before serving.
  
  

Notes

*Chopping the veggies into bite-sized pieces might take a bit of time, but this ensures they cook well.

Nutrition

Serving: 1g | Calories: 241kcal | Carbohydrates: 44g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 188mg | Fiber: 11g | Sugar: 11g

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