Two Sheet Pan-Roasted Trifecta Vegetables

Trying to get enough veggies into your diet?  Here’s a simple and easy and quick way that will keep you in healthy colorful vegetables all week.

The colors of this recipe prompted the title “trifecta.”  Not only is it a beautiful dish, it’s also a win-win!

 

 

Two Sheet Pan-Roasted Trifecta Vegetables

Debra

This two pan technique will keep you in delicious veggies for a week.

Ingredients

  • I medium purple sweet potato
  • 1 medium sweet potato
  • 11.5 oz. Brussels sprouts
  • 12 oz. rainbow baby carrots
  • 1 bunch Lacinato kale
  • 1/2 red cabbage
  • 1 (15 oz.) can garbanzo beans
  • 1/4 c. extra virgin olive oil, divided
  • salt and pepper

Instructions

  1. Preheat oven to 400 F. (I use the convection roast setting.)
  2. Peal and chop sweet potatoes into 1 inch cubes.
  3. Clean Brussels sprouts. *
  4. In a large bowl, toss potatoes, Brussels sprouts, and carrots with 1/8 c. olive oil. Season with salt and pepper.
  5. Spread mixture on a large sheet pan lined with a silicon pad or parchment paper.
  6. Place in oven for 20 minutes, stirring after the first 10 minutes. For even roasting, you may want to rotate pan as well after the first 10 minutes.
  7. While the root veggies are roasting, rough chop kale and place in the same large bowl that was used to toss the root vegetables.
  8. Rough chop red cabbage and place in bowl.
  9. Drain and rinse garbanzo beans. Dry well and place in bowl. Toss the kale, cabbage and garbanzo beans with the remaining 1/8 c. olive oil and season with salt and pepper. Spread on a silicon pad or parchment lined baking sheet. Place in oven and roast for 10 minutes, watching carefully and stirring often. (The kale will almost become dry but you do not want to burn it.)
  10. Remove both sheets from the oven, toss all veggies together and serve.

*I used some already cleaned and seasoned Brussels sprouts from Sprouts.

You can toss these veggies with brown rice or quinoa and add a bit of tahini dressing for a delicious meal.  Or simply use them as a side with your choice of protein, like Chipotle-Lime Chicken.

Here is a lunch we had with tri-colored quinoa, said veggies and a dollop of that tahini dressing.

I know that almost every single one of these veggies is totally out of season but when I saw the purple sweet potatoes at Sprouts, I just couldn’t resist.  

Linking up with Deb’s Souper Sunday.

 
SouperSundays

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Eat, Pray, Love
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Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
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