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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